Butternut Squash Pasta

By Tara C.

This recipe, from Babyccinokids Blog, is one of my favorite dinners for fall and winter.

(photo from: me)

As I'm writing this, I notice that I'm posting this recipe EXACTLY four years after it was originally posted. Something about September 12 must call out for cozy, squashy meals. Anyway, I think the combination of the butternut squash, sage and parmesan is just about perfect. Plus it's simple and easy to throw together.

I made the dish pictured here using a butternut squash I roasted myself and I used fresh sage from my garden, because you guys are totally worth it. But, I have also made this recipe using frozen butternut squash and dried sage and it's delicious too. You can, of course, adjust it to your family's tastes. I omitted the pine nuts and dried chili pepper.

I am completely in love with the bright orange color of this dish--I think it's just gorgeous.

Comments

[Em]

I've made almost this exact dish every fall for the past few years and it is amazing!! Now if only my husband liked squash. I still make it for myself though.

[Esther]

Thanks for posting! This is still one of our favourite recipes too -- and perfect for this time of year!! xxx Esther