Butternut Squash Sage Pasta

There's something about a fall pasta dish that callllls to me. For the last few years, this dish has been the very one that signals my brain it's time to turn on practical magic, light a fall candle, and snuggle in with a glass of red wine.

I actually could cry just writing this considering it's still 100 degrees in Texas this September. If you're in Texas, too our time is coming!

The best thing about this recipe is you get allll the yummy flavor of butternut without having to cut one because lets be real, that alone is enough to make me never want to cook butternut squash (iykyk!!)

Ingredients

• 2 tbs Butter
• 1 small package fresh Sage leaves (about 10-15 sage leaves)
• 1 pint Baby Bella mushrooms, washed and sliced
• 1 large Shallot, diced
• 1 tbs Olive oil
• 1/4-1/2 tsp Red Chili flakes (1/2 tsp kicks this recipe to the spicier side)
• 1 15 oz can Butternut Squash Puree
• 1 C Chicken bone broth
• 1 tbsp (ish) Cream (omit for dairy free)
• 1/4 C Grated parmesan (omit for dairy free), plus more for garnish if desired
• 8 Oz Rotini pasta- I use Banza for added protein, prepared per package instructions
• 4-6 Slices prosciutto (omit for vegetarian)
• Salt and Pepper, to taste
  

Instructions

1. Preheat oven to 400 degrees F (if using the prosciutto)
   1. you can also just fry the prosciutto in your pan before the sage! Both work I just find the oven to be more uniform!
2. Melt 1 TBS butter in a large skillet over medium heat until sizzling. Add 6-8 sage leaves and allow the butter to bubble around them until fried, about 30-60 seconds, until the leaves crisp up.
3. Remove the sage leaves (I like to use a fish spatula for this, but a regular spatula works too!) and set aside to drain on a paper towel.
4. Add the other tbs of butter to the pan, followed by the mushrooms. Sauté the mushrooms until cooked through, about 6-8 minutes. Then, add the diced shallot to the pan and sauté until translucent (3-4 minutes).
5. While the mushrooms sauté, arrange the prosciutto on a baking sheet and bake until crispy, about 10-12 minutes.
6. Add 1 tbs olive oil to the pan (if needed), followed by the red pepper flakes and 1 tsp fresh chopped sage. Sauté until aromatic, about 1-2 minutes
7. If needed, deglaze the pan by adding a splash of the chicken stock and scrapping up the burnt bits from the bottom of the pan.
8. Add the canned butternut squash to the pan, followed by the rest of the chicken broth (I find its best to add this in 1/3 C increments), heavy whipping cream, and parmesan.
9. Finally, stir in the cooked pasta!
10. Garnish with crispy prosciutto, fried sage leaves, and freshly grated parmesan.
11. If you want to add on more protein, top with Italian sausage, grilled chicken, or protein of choice!