Butternut Squash Pasta with Sage and Parmesan

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Serves 3

Cook this

Ingredients

• 20 g butter
• 15 ml olive oil
• 1 onion (finely diced; Zwiebel)
• 2 g dried sage (or 6 fresh leaves, chopped; Salbei)
• 2 garlic cloves (minced; Knoblauchzehen)
• 0.5 butternut squash (about 500 g, peeled, seeded and cut into 1.5 cm cubes; Butternut-Kürbis)
• 250 ml vegetable broth (Gemüsebrühe)
• 210 g penne
• 100 ml pasta water (Nudelwasser)
• 40 g parmesan (finely grated)
• salt
• black pepper
• 30 g walnuts (roughly chopped; Walnüsse)

Steps

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat butter (20 g) and olive oil (15 ml) in a large deep pan over medium heat. Add onion (1) and dried sage (2 g) and cook ⏲ 5 minutes until soft. Add garlic cloves (2) and stir ⏲ 1 minutes.
3. Add butternut squash (0.5) and vegetable broth (250 ml). Cover and simmer ⏲ 15 minutes, until the squash is very soft. Mash roughly with a potato masher or fork, so about half of it melts into a sauce and the rest stays in small soft pieces.
4. While the squash simmers, cook penne (210 g) in the boiling water according to the packet, about ⏲ 10 minutes. Scoop out pasta water (100 ml) before draining.
5. Add the drained pasta to the sauce with parmesan (40 g) and a splash of the pasta water. Toss over low heat until the sauce coats the pasta, adding more pasta water as needed. Season with salt and black pepper.
6. Toast walnuts (30 g) in a dry pan ⏲ 3 minutes until fragrant. Scatter over the adult bowls.