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.
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.
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.
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.
Yield: 4-6 servings Time: 40 minutes
- 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
- 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.
- 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.
- 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.
- 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.
- Combine pasta with the squash sauce and the Parmesan cheese, in the reserved pot, stirring well.
- Serve warm with crumbled fried sage leaves and grated Parmesan cheese.
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.