by Chung-Ah Rhee for NatureBox
Now that Thanksgiving is over, it’s time for winter meals like this dish here, consisting of a creamy, roasted butternut squash puree sauce slathered on some penne pasta with sage, two flavors that are a match made in heaven.
Winter foods never tasted so good.
- 2 pounds cubed butternut squash
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon fresh sage, plus more for garnish
- 2 tablespoons flour
- 1/4 cup 2% milk (or other milk of choice)
- Sliced almonds, for serving
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place butternut squash onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Pics or it didn’t happen! When you whip up this recipe, post it on Instagram or Facebook with the hashtag #natureboxrecipe so we can like and reshare it!
Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.