Ah. Fall. Autumn. The end of cool drinks and sunshine and the welcome of cozy sweaters and fireplaces.
Autumn is my favorite season. In my opinion autumn far surpasses summer. The cool walks in the colorful leafs, the red wine, the crisp smell in the air. The fact that my hair and makeup stay in place. I mean, it’s the little things.
But one of my favorites things about the start of cool weather is the start of Fall traditions. It’s that recipe that’s been passed down from your great-grandmother and it’s the new ones you’re about to make and perhaps create a new tradition of your own.
Tradition and food go hand-in-hand and there are classics that always remind me of the seasons. To me, butternut squash, brown butter and sage are just as seasonal as the word autumn. Traditionally made with a stuffed pasta, I wanted to switch it up with something more simple without sacrificing the flavor.
I thought “why not make the pasta noodles Butternut Squash?” Little did I know how super easy it would be to make. Like, guys, I’m talking SUPER e a s y. One can of Butternut Squash and some flour, folks. That’s it. I know right?!
Add some traditional sage brown butter sauce and you have yourself a delicious start to the autumn season.
In a stand mixer, mix can of butternut squash, flours, nutmeg and allspice until well combined. With the kneading paddle, knead dough until smooth.
Alternatively, you can mix by hand.
If you are not using the pasta right away, wrap in saran wrap and place in fridge.
Make desired pasta depending on what you are using (Stand mixer attachment, traditional pasta maker or by hand). I used the spaghetti attachment for a KitchenAid mixer.
Boil a large pot of water which is heavily salted.
At the same time, in a medium saucepan on medium heat add butter. Heat butter until it begins to melt. Add sage and cook until butter starts to turn brown and smell nutty (2-3 minutes). Remove sage (should be crispy) and shut off heat to avoid burning the butter.
Add butternut squash pasta to the pot of water and cook for about a minute (should begin to float). Transfer to sauce and toss until evenly incorporated. Dish into desired serving bowls and garnish with crispy sage, aged asiago and freshly cracked pepper.
I also toasted some bread to make herbed croutons to sprinkle on top for extra texture. Try it out!