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Begin by melting the butter in a medium pot over medium heat. Once melted, add the olive oil and walnuts. Cook until the walnuts are gently toasted, and the butter takes on a golden hue (approximately 2-3 minutes). Using a slotted spoon, transfer the walnuts to a paper towel-lined plate.
Into the same pot, add the chopped garlic and sage. Sauté briefly until they release their aromatic magic, about 1 minute. Now, introduce the cubed butternut squash, chicken broth, salt, and pepper. Let it come to a simmer, then cover and cook for 15-20 minutes until the squash is fork-tender.
Carefully transfer the squash mixture to a blender canister. Cover it and remove the top insert from the lid while covering with a kitchen towel (to allow steam to escape). Blend until you achieve a gloriously smooth consistency, approximately 1 minute.
While the sauce is being prepared, bring a large pot of water to a boil and season it with salt. Add the pasta and simmer for 1 minute less than the package instructions recommend. Reserve 1/2 cup of the pasta water and then drain the pasta in a colander.
Return the large pot to medium heat. Combine the butternut squash sauce, heavy cream, cooked pasta, 1/4 cup of the reserved pasta water, and Parmesan cheese. Gently stir with a rubber spatula until the sauce lightly coats the pasta, about 2 minutes. Adjust the consistency with more pasta water as needed, and season with salt and pepper to taste.
Serve your Autumn Bliss Pasta immediately, garnished with additional chopped sage, grated Parmesan cheese, and the reserved toasted walnuts.
Indulge in the flavors of fall with our Autumn Bliss Pasta, where creamy pumpkin and a medley of seasonings dance in perfect harmony. This unique recipe will elevate your autumn dining experience to new heights of culinary delight.
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