Comfort food doesn’t get more comforting than this gluten free pasta recipe. The “sauce” is a clingy, rich, and wholesome puree of roasted butternut squash and roasted garlic thinned with a bit of chicken stock and garnished with optional fried sage and walnuts. Make it and fall in love!
Creamy Butternut Squash Spaghetti with Fried Sage and Walnuts
- 1 1⁄2 pounds butternut squash peeled, seeded, and cut into 2-inch cubes
- 4 cloves garlic
- 3 tablespoons plus 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 12-ounce box gluten-free brown rice spaghetti
- 1 1⁄2 cups gluten-free chicken stock
- 12 sage leaves 4 chopped and 8 whole
- 1⁄4 cup walnuts chopped
Preheat the oven to 375°F. On a large, rimmed sheet pan, toss the squash with the garlic, the 3 tablespoons olive oil, and the salt, then roast until the squash is soft, about 30 minutes. Let cool slightly.
Cook the spaghetti in a large pot of boiling water according to the package directions. Drain, reserving about 1 cup of the pasta cooking water. Return the pasta to the pot.
Transfer the cooked squash to a blender or food processor. Add the chicken stock and chopped sage leaves. (If using a blender, hold a clean kitchen towel on top of the lid while blending hot liquid.) Blend until smooth and silky. If the sauce is too thick, add a tablespoonful or two of the pasta cooking water. Keep warm.
In a small skillet, warm the 2 teaspoons olive oil over medium-high heat. Add the whole sage leaves and fry until the leaves are crispy and stop bubbling, about 1 minute. Immediately transfer to paper towels to drain.
In the same skillet over medium heat, toast the walnuts until fragrant and starting to turn golden, about 2 minutes, and add them to the paper towels with the sage.
Toss the pasta with enough sauce to coat generously, reheating over medium heat if needed. Distribute among 4 dinner plates and top with fried sage leaves and toasted walnuts.
Recipe: Olivia Mack Anderson
Photography: Paul Strabbing