Butternut Squash Pasta With Walnuts And Sage

Butternut squash: A sweet, nutty-flavored squash that becomes tender and caramelized when roasted.

Olive oil: Used for roasting the squash and adding a rich flavor.

Pasta: The base of the dish, any variety can be used, but short pasta works best.

Walnuts: Adds a crunchy texture and nutty flavor when toasted.

Fresh sage leaves: Provides an earthy, slightly peppery taste that complements the squash.

Parmesan cheese: Adds a salty, umami flavor to the dish.

When roasting butternut squash, ensure the pieces are evenly sized to promote uniform cooking. Tossing the squash with olive oil and seasoning it well with salt and pepper enhances its natural sweetness. For an extra layer of flavor, consider adding a pinch of nutmeg or cinnamon to the squash before roasting. When toasting walnuts, keep a close eye on them as they can burn quickly; a light golden brown color is ideal. Fresh sage leaves can be fried in a bit of olive oil until crispy for a delightful garnish that adds both texture and a burst of flavor.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when cooked, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, suitable for roasting and sautéing.

• pasta - Substitute with whole wheat pasta: Whole wheat pasta provides more fiber and nutrients while maintaining a similar texture.

• toasted and chopped walnuts - Substitute with toasted and chopped pecans: Pecans offer a similar crunch and slightly sweet flavor, making them a good replacement.

• chopped fresh sage leaves - Substitute with dried sage: Dried sage can be used in smaller quantities to provide a similar earthy flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a suitable alternative.

• Allow the butternut squash pasta to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the pasta to an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
• Store the container in the refrigerator. The pasta will stay fresh for up to 3-4 days.
• For longer storage, you can freeze the pasta. Place it in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the pasta in the refrigerator overnight if frozen.
• Reheat the pasta in a skillet over medium heat. Add a splash of olive oil or a bit of water to help loosen the pasta and prevent it from drying out.
• Stir occasionally until the pasta is heated through. You can also reheat it in the microwave, but be sure to cover it with a microwave-safe lid or wrap to retain moisture.
• Garnish with extra parmesan cheese and fresh sage leaves before serving to revive the flavors.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil or a knob of butter to the skillet.
  3. Once the oil is hot, add the leftover butternut squash pasta.
  4. Stir occasionally, allowing the pasta to heat evenly for about 5-7 minutes.
  5. If the pasta seems dry, add a tablespoon of water or vegetable broth to help rehydrate it.
  6. Serve warm, garnished with extra parmesan cheese if desired.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover butternut squash pasta in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy top.
  6. Serve warm, garnished with extra parmesan cheese if desired.

• Microwave Method:

  1. Place the leftover butternut squash pasta in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to the dish to help keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Continue microwaving in 30-second intervals until the pasta is heated through.
  6. Serve warm, garnished with extra parmesan cheese if desired.

• Double Boiler Method:

  1. Fill a large pot with a couple of inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the leftover butternut squash pasta to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the pasta for about 10-15 minutes.
  5. Serve warm, garnished with extra parmesan cheese if desired.

• Oven: Used to roast the butternut squash until tender.

• Baking sheet: Holds the butternut squash while it roasts in the oven.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Drains the cooked pasta.

• Large skillet: Combines the roasted squash, cooked pasta, sage, and parmesan.

• Wooden spoon: Helps to toss and combine the ingredients in the skillet.

• Chef's knife: Chops the butternut squash, walnuts, and sage leaves.

• Cutting board: Provides a surface for chopping the ingredients.

• Measuring cups: Measures the walnuts, sage, and parmesan cheese.

• Grater: Grates the parmesan cheese.

• Mixing bowl: Tosses the butternut squash with olive oil, salt, and pepper before roasting.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.

Use pre-toasted nuts: Purchase toasted walnuts to skip the toasting step.

Quick-cook pasta: Opt for quick-cooking pasta varieties to reduce boiling time.

Pre-grated cheese: Use pre-grated parmesan cheese to avoid grating it yourself.

Batch cook: Roast extra butternut squash and store for future meals.