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Creamy Butternut Squash Penne With Browned Butter

by Tikofoods
(IC: instagram)
4 Servings
30 min
Butternut squash recipes are so good this time of year, and pasta is good any time of year! For this recipe, I'm using a gluten free penne, but any pasta type will do. I've posted similar recipes before but this recipe is new and improved. I used frozen pre-diced butternut squash which cuts the cooking time down by thirty minutes because you don't have to peel, cut, and roast it. Seriously game changing!
This meal requires minimal ingredients and can be made vegan by using dairy-free cream, butter, and cheese or nutritional yeast.
Follow me on Instagram for more delicious recipes @tikofoods.
Creamy Butternut Squash Penne With Browned Butter
Recipe details
Ingredients
- 1 tbsp olive oil
- 3 cups dry penne or pasta of choice
- 2 cups diced butternut squash
- 2 shallots, diced
- 3 garlic cloves, minced
- 1.5 cups cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup butter
- sprig of fresh sage
- salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil then add the penne
- Cook per labelled instructions and drain
- Heat olive oil in a pan, then add diced shallots and minced garlic until aromatic
- Add the diced butternut squash to the pan then add the cream
- Let cook until squash is tender when pierced with a fork
- While the squash cooks, heat butter in a pan on low mixing frequently
- Add the sage leaves to the butter until the butter browns and the sage crisps, then set aside off the heat for later
- Transfer the pan to a blender or food processor and mix until smooth
- Transfer the mixture back into the pan, then add the pasta and parmesan cheese
- Serve the paste then drizzle with the browned butter and crispy sage
- Garnish with parmesan and season with salt & pepper to taste
Published November 29th, 2022 8:28 PM
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