Honeynut Squash Brown Butter Squash Pasta

A delicious fall pasta dish featuring honeynut squash, brown butter, sage, and ricotta, topped with crispy sourdough sage breadcrumbs.

By @cherylshealthylife

Original recipe source

Honeynut Squash Brown Butter Squash Pasta

Cook time: 60 minutes

Servings: 4

Ingredients

  • 4 slices stale sourdough
  • 6 leaves fresh sage
  • 1 tbsp butter
  • 3 tbsp butter
  • 8 leaves sage leaves
  • 3 whole honeynut squashes
  • 2 whole shallots
  • 1 handful fresh sage
  • 1 handful fresh thyme
  • 2 tbsp olive oil
  • 1 to taste salt and pepper
  • 1 head garlic
  • 1 little bit olive oil
  • 1 pinch salt
  • 8 oz pasta of choice
  • 1 cup pasta water
  • 0.5 cup pasta water
  • 1 pinch salt and pepper
  • 0.25 tsp nutmeg
  • 0.5 cup ricotta
  • 0.25 cup heavy cream
  • 8 oz cooked pasta
  • 3 tbsp brown butter
  • 1 batch crispy sage breadcrumbs
  • 8 leaves cooked sage leaves
  • 1 for topping ricotta
  • 1 to taste red pepper flakes
  • 1 drizzle olive oil

Instructions

  1. Pulse bread with sage on a food processor until they resemble course crumbs.
  2. Add the pulsed bread and sage to a skillet with butter on medium heat, stirring until breadcrumbs are golden brown.
  3. Add butter to a skillet on medium low heat with the sage leaves. Cook until butter begins to brown & sage leaves are crispy.
  4. Drain sage leaves on a paper towel & pour brown butter into a small bowl to use for later.
  5. Preheat oven to 400 degrees & line a sheet pan with parchment paper.
  6. Add sliced squashes, shallots, herbs, olive oil, S&P rubbing the oil all in the squash. Flip flesh side down with the shallots & herbs underneath.
  7. Slice a garlic clove rubbing with a little bit of oil & salt, close it up with a piece of foil. Cook for about 35-40 min or until the squashes are caramelized & tender.
  8. Meanwhile cook your pasta & remember to reserve that pasta water (1 cup) when the squashes are done take out to let cool then place everything in a blender that was in the sheet pan expect the herbs.
  9. Add in a blender 1/2 cup of the reserved pasta water, nice pinch of salt & pepper, nutmeg & ricotta. Blend until smooth then pour into a skillet to warm up with the remaining pasta water & heavy cream.
  10. Drop in the cooked pasta, brown butter & taste for seasoning. Plate up with the crispy sage breadcrumbs, cooked sage leaves, ricotta, red pepper flakes & olive oil.
  11. Enjoy your Honeynut squash Brown Butter Squash Pasta!
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