Butternut Squash Pasta with Pecans
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Courtesy of Jo Dwyer, Angel Valley Organic Farm
This recipe is actually a variation on butternut squash ravioli. Granted, butternut squash ravioli is about the greatest thing in the world, but it's also time-consuming. Doing it this way, you still get the wonderful flavors and the melt-in-your-mouth texture of cooked butternut and pasta, without all the work!
Super easy
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PrintIngredients
For 4 Person(s)
Recipe
- tablespoons butter
- 1/2 cups coarsely chopped pecans
- 2 pounds butternut squash, peeled or not, cut into ½-in. cubes
- 1 clove garlic, minced
- 2 tablespoons chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme
- ounces 10–12 oz. wide egg noodles
- Salt and pepper, to taste
- Parmesan cheese for serving
Butternut Squash Pasta with Pecans Directions
- Melt a couple tablespoons or so of the butter in a skillet and stir-fry the pecans until nicely toasted. Set aside.
- In the same skillet, melt the remaining butter and sauté the cubed butternut, garlic, sage and thyme until the butternut is tender. You’ll probably need to put a lid on the skillet during some of the cooking.
- In the meantime, cook the noodles in boiling water until al dente, then drain.
- Add the pecans to the butternut, then add the noodles and stir to heat through. Shake in some salt and pepper, if you want. Serve with freshly grated Parmesan cheese
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