Butternut Squash and Sage Pasta

  • total time Total Time: 60m
  • servings Servings: serves 6
  • serving size Serving Size: 2 cups
  • level Level: Medium
  • calories Calories: 410

4 cups butternut squash, peeled and diced
1/2 cup shallots, diced
2 Tbs garlic, sliced
2 Tbs siggi’s Pumpkin & Spice 2% Skyr
1lb dry pasta
1/2 stick butter
1oz sage leaves
salt & pepper to taste

Calories 410, Protein 12g, Total Fat 9g, Saturated Fat 5g, Cholesterol 20mg, Sodium 210mg, Total Carbohydrates 71g, Sugars 6g, Fiber 5g

In a large dutch oven over medium heat, add 4 Tbs olive oil, shallots and garlic. Sweat until vegetables are soft. Add the diced squash and add just enough water to cover. Simmer over medium heat until tender.

In a small sauce pot, add the butter and sage leaves. Over medium heat, heat the butter until brown and fragrant. After browned, remove the sage leaves to strain on a paper towel. Set aside.

Once vegetables are tender, blend in batches using a high powered blender, slowly adding the browned butter. Once the butternut squash has cooled a bit, add the yogurt and season with salt and pepper to taste.

Cook the dry pasta in a large pot of heavily salted water. When cooked, strain and return to the large pot. Add the butternut squash and pumpkin sauce and toss until combined. Top with shaved parmesan cheese and the reserved sage leaves.

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