Serve this vegetarian dinner with a crispy seasoned breadcrumb topping.
Add 6 sage leaves; cook, flipping once, until crispy, 30 seconds to 1 minute.
Transfer to a paper-towel-lined plate.
Photo: Photographer: Stacy K. Allen, Prop stylist: Julia Bayless, Food stylist: Ana Kelley
Repeat with the remaining 6 sage leaves.
Do not wipe the pan clean.
Meanwhile, bring a large pot of water to a boil over high heat.
Add pasta; cook according to package directions, until al dente.
Reserve 1 cup cooking water; drain.
Transfer the squash mixture to a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until very smooth, about 1 minute.
Add Parmesan, stirring constantly until melted and smooth, about 1 minute.
Divide among 4 shallow bowls and garnish with the fried sage leaves.
Frequently Asked Questions
Butternut squashis one of several winter squash varieties and is loaded with nutrition.
It’s also high in vitamin C, and a good source of B vitamins, potassium and magnesium.
Look for Parmesan cheese that specifically states the fact that it’s vegetarian-friendly, likeOrganic Valley’s Parmesancheese.
Whole wheat is a whole grain, andwhole grainshave numerous health benefits.
Miso is a savory fermented soybean paste.
It’s made from boiled or steamed soybeans fermented with koji, salt and yeast.
It has a smooth texture and mild, sweet flavor that works well here.
When boiling pasta, starch is released into the water.
The starch from the pasta water acts as a thickener, which helps the sauce cling to the pasta.
Serve butternut squash pasta with a simple side salad for an easy dinner.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
