Monday, October 20, 2014

Butternut Squash Rotini - Creamy and Versatile

If you are looking for a delicious fall-inspired healthy, vegetarian dish, then butternut squash rotini might be the answer

If you are looking for a delicious fall-inspired healthy, vegetarian dish, then butternut squash rotini might be the answer. The squash sauce is incredibly rich and smooth without any cream. I decided to garnish this dish with crispy fried sage leaves for a hint of earthy, herbal flavor. This comforting main dish is a celebration of all thing autumn. Serve it for quick and simple weeknight dinner or lunch.

If you are looking for a delicious fall-inspired healthy, vegetarian dish, then butternut squash rotini might be the answer

To prepare this delicious butternut squash sauce, sauté some onions and garlic in a large skillet. Add the chopped butternut squash, spices and vegetable broth and let it simmer for 20 minutes, until softened. Purée the mixture until smooth then toss the creamy sauce with the cooked pasta and Parmesan cheese.

If you are looking for a delicious fall-inspired healthy, vegetarian dish, then butternut squash rotini might be the answer

Butternut squash delivers ample doses of dietary fibers, making it an exceptionally heart friendly choice. It is also an important source of potassium, important for bone health, as well as vitamin B6, essential for the proper functioning of both the immune and nervous system. Butternut squash provides significant amounts of antioxidants, such as Vitamin C, having thus anti-inflammatory effects. Incorporating more of this hearty autumn staple into your diet could help boost your health. Therefore, add it to different recipes such as this one.

If you are looking for a delicious fall-inspired healthy, vegetarian dish, then butternut squash rotini might be the answer

This vegetarian butternut squash rotini recipe is easy to prepare, it's ready in 40 minutes and requires just a few ingredients. Also, it's a very versatile dish which allows you to make changes easily. For a vegan alternative, just skip the cheese. On the other hand, you can add hot sausage, bacon or Pancetta for a more savory option. The choice is yours.

If you are looking for a delicious fall-inspired healthy, vegetarian dish, then butternut squash rotini might be the answer

Yield: 4-6 servings                      Time: 40 minutes

Ingredients: 
  • 3 tablespoons olive oil
  • 10 fresh sage leaves
  • 1 small butter squash, peeled, seeded and cubed
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon red chili flakes
  • 360 ml (1 1/2 cup) vegetable broth
  • 454 (1 lbs) rotini pasta
  • 1 cup Parmesan, grated plus more for garnish
  • salt
  • pepper
Directions:
  1. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sage leaves and toss to coat. Cook until crispy then remove from skillet and set aside. Once cooled, crumble the leaves.
  2. Add the diced onions and garlic and sauté for 2 minutes. Add the quash, nutmeg and red chili flakes and cook, stirring frequently, for 5 more minute. Add the vegetable broth and bring to a boil. Reduce the heat, cover and simmer, for 20 minutes until the squash has softened.
  3. In the meantime, bring a large pot of salted water to boil and cook rotini according to package instructions. Drain and return to the pot.
  4. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the squash mixture to a blender and purée until smooth. Season to taste with salt and pepper.
  5. Combine pasta with the squash sauce and the Parmesan cheese, in the reserved pot, stirring well.
  6. Serve warm with crumbled fried sage leaves and grated Parmesan cheese.
Enjoy!

Tips and Tricks: 
  • This recipe creates delicious leftovers. When reheating, add a splash of water to the pasta for extra creaminess.
  • Save the butternut squash seeds and transform them in a delicious snack by roasting them with a little bit of salt and olive oil.

14 comments:

  1. Wow this rotini pasta dish looks delicious. Definitely a perfect recipe that I will be recreating for my vegetarian family.. thanks for sharing it!

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    1. Thank you so much, Thalia! I am glad you think so!

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  2. Looks so delicious, Valentina! Love how creamy it is without all the cream! YUM!

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    1. Thank you, Liz! The sauce is surprisingly smooth, indeed.

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  3. Parmesan isn't vegetarian.

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    1. Vegetarianism is the practice of abstaining from the consumption of meat, usually. There are different varieties of this diet such as ovo-lacto-vegetarianism, ovo-vegetarianism or lacto-vegetarianism. A diet that does not include meat, dairy or eggs is a vegan diet. I used the vegetarian term to emphasize the absence of meat. Then again, I mentioned that for a vegan option you can totally skip the Parmesan cheese. I hope this is helpful.

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  4. Nope, Parmesan is still not vegetarian.
    I hope you find this helpful https://www.vegsoc.org/cheese

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    Replies
    1. Thank you for the helpful link! Everyday, I learn something new.

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  5. Looks delicious! Pinned and can't wait to make it. :)
    Tina from www.tinaschic.com

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    Replies
    1. So happy to hear that! Let me know how it goes!

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  6. This looks awesome! I just started using butternut squash in sauces and I haven't been able to stop! This sauce looks so creamy and perfect :)

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  7. Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!! Techlazy.com Crazyask.com Howmate.com

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  8. I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.UpdateLand

    ReplyDelete