Imagine a pasta dish that transforms ordinary ingredients into a culinary masterpiece, where sweet roasted butternut squash meets perfectly cooked pasta in a symphony of flavors. This Pan-Fried Butternut Squash Pasta is not just a meal; it's an experience that will transport you straight to the rustic kitchens of Italy, with minimal effort and maximum deliciousness. Get ready to impress your family and friends with a recipe that looks gourmet but comes together in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta of choice
- 2 cups butternut squash, diced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Begin by preparing your ingredients. Dice the butternut squash into small, even cubes, roughly 1/2 inch in size. Mince the garlic cloves and set aside. Grate the Parmesan cheese if you haven't done so already. Choose your pasta and measure out 12 ounces.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta, then set the drained pasta aside.
- While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced butternut squash. Sauté the squash for about 10-12 minutes, stirring occasionally, until it becomes tender and lightly browned. If necessary, you can cover the skillet for a few minutes to help the squash cook through.
- Once the butternut squash is cooked, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes, until the garlic is fragrant but not burnt. Season the mixture with salt and pepper to taste.
- Next, add the drained pasta to the skillet with the butternut squash and garlic. Toss everything together to combine. If the pasta seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
- Sprinkle the grated Parmesan cheese over the pasta and toss again to combine, allowing the cheese to melt slightly into the warm pasta. Taste and adjust seasoning with additional salt and pepper if needed.
- To serve, plate the pasta and garnish with fresh sage leaves for a pop of color and flavor. Enjoy your delicious pan-fried butternut squash pasta!
Tips
- Dice Uniformly: Cut your butternut squash into even 1/2-inch cubes to ensure consistent cooking and beautiful presentation.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silky sauce and helps ingredients bind together.
- Don't Rush the Squash: Let the butternut squash caramelize slowly. This develops deeper, sweeter flavors and creates those delightful golden-brown edges.
- Garlic Timing is Key: Add minced garlic towards the end of cooking to prevent burning and maintain its aromatic qualities.
- Fresh Herbs Matter: Use fresh sage leaves as a garnish. They add a burst of color and an authentic Italian touch that elevates the entire dish.
- Cheese Tip: Grate Parmesan fresh if possible - it melts better and provides a more intense flavor than pre-grated cheese.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: g
Cholesterol: 10mg
