Recipe Share: Flavors of fall {Farfalle with roasted butternut squash in a sage brown butter cream sauce}

8:12 PM

I don't know about you, but I think fall has the best foods to offer of all the seasons. Nothing beats coming home to a house filled with the sweet aroma of pumpkin pie or a hot steamy pot of soup on the stove top just waiting to warm you up after a chilly day out, or winter squash roasting away. I could go on and on. With that said, fall is in full fledge at the Cooper home. I am taking full advantage of the delicious fall flavors while they are around, after all, it's only a few months of the year. Hubs seems to be enjoying it as well. :)

A couple nights ago, I made a pasta that I was ever so found of. I think I sort of surprised myself at how tasty it was! I used what we had around the house, and they happened to be the perfect ingredients in my opinion. I don't think I'd change a thing next time around. We will definitely be making this dish again and again. My mouth waters at the name of the dish. Seriously, what is better than a butter cream sauce? Please don't be intimidated by this dish, it is so easy and well worth it!

Farfalle with roasted butternut squash in a sage brown butter cream sauce
Ingredients: serves 4+

For the pasta:
1 box farfalle (the ones that look like bow ties)
1 medium butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
1 yellow onion, sliced
4-5 sage leaves, fresh, or dried…i used freshly dried ;)
3 TBS extra vigin olive oil
Salt and pepper to taste
Freshly shaved parmasean to top with

For the sauce:

6 TBS butter
3 TBS heavy cream
3 sage leaves, again, fresh or dried

Method (for the pasta):
Preheat oven to 350. Place squash, sweet potato, sliced onion, and sage (crumbled if dry, chopped if fresh) on roasting pan. Drizzle with olive oil. Salt and pepper to taste. Roast for 30 minutes or until squash is soft. I didn't toss mine at all once in the oven. The less you touch the squash, the better. You don't want to end up with squash mush in your pasta noodles.

Boil farfalle until soft in salted water. Drain, reserving about 1/2 cup cooking water.
Return to original cooking pot. Add roasted squash, sweet potato, and onion to drained pasta.

Method (for the sauce):
In a large sauce pan melt butter over medium high heat, toss in sage at this stage. Watch your butter carefully. You don't want burnt butter, just browned, which will result in a nice nutty flavor. If you end up with burnt butter (butter that becomes black), it is best to start over. After 1-2 minutes your butter should begin to froth. Continue to whisk occasionally. Browning should take 3-5 minutes depending upon your heat level. Once butter browns, reduce heat to medium, whisk in heavy cream. Whisk cream, butter, and sage for about 1 minute. The butter and cream should be bubbly and will slightly reduce. Once slightly reduced, remove from heat immedietly. Toss with pasta. Your pasta should be coated. If needed, add reserved pasta water a bit at a time, until you get your desired consistency. You shouldn't have to add the entire 1/2 cup, rather a tablespoon or so.

Garnish with sage if desired. Sprinkle with shaved parmesan and dig in!

We served our pasta with a large mixed green and slow roasted yellow bell tomato salad, tossed in balsamic. It was divine with the pasta! My husband's remark was that the meal tasted like Thanksgiving, only without the turkey. We finished our meal off with Brown Eyed Baker's pumpkin pie bars, topped generously with whipped cream, then dosed off into major food comas. :)

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