Why are air fryers flying off shelves? Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and slow roast butternut squash for 30 mins until brown and soft. While the squash is roasting, prepare the risotto.
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until completely evaporated. The risotto should be creamy and slightly soupy. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. Packed with roasted butternut squash, plenty of parmesan cheese, and just a touch of cream, this is an easy dinner you’ll come back to time and time again this fall! Packed with roasted butternut squash, plenty of parmesan cheese, and just a touch of cream, this is an easy dinner you’ll come back to time and time again this fall! This is an updated recipe from 2016. We updated the photos and made minor changes to the recipe. Roasted Butternut Squash Pasta Yesterday was one of those really great days.
We walked, played, had coffee, and ate a home-cooked frittata before 9am. While we all know how terrible a classic alfredo sauce can be for you, I’ve lightened up this butternut squash pasta by using pureed roasted butternut squash as the base of the sauce. THIS is what pasta dreams are made of. Creamy pureed butternut squash tossed with fresh linguine, plenty of parmesan cheese, and starchy pasta water. Ingredients in our Roasted Butternut Squash Pasta Butternut Squash. Of course you can’t have butternut squash pasta without the butternut squash. To save on time, I like to buy my butternut squash cut and peeled already, but of course, you can do this yourself.
If you do buy the pre-cut squash, just make sure the cubes are relatively similar in size. To roast the squash, we simply use a little bit of olive, plenty of salt, and pepper. Instead of using heavy whipping cream as you would in a typical Alfredo sauce, here, we lightened things up just a touch by using half and half. If you really wanted to cut calories and fat more, you could also whip up a quick béchamel sauce with milk or use all starchy pasta water. When using minimal ingredients, you want to make sure you use good-quality ingredients. Here, I like to use parmigiano reggiano, which is the best parmesan cheese you can buy.
It’s nutty, sharp, and SO delicious. If you don’t want to shell out the big bucks for it, you can also use a good-quality aged parmesan as well. I love to use linguine here, but fettuccine and pappardelle would be a close second. Again, because we’re using only five ingredients, you really want to squeeze out as much flavor as you can from each ingredient. To do this, I like to roast the butternut squash.