Recipe and photography by butter.aficionado
Ingredients
For the sauce:
-1 large butternut squash
-75grams salted butter
-Pinch of salt
-Splash of water
Remaining Ingredients:
-225g Northern Pasta Co Casarecce
-Sage leaves
-Olive oil
Method
Place your whole butternut squash into a preheated oven at 200°C and roast for about 1 hour. Check for doneness by inserting a butter knife into the top, it should slide in easily.
Let the squash cool slightly, then cut open, discard the seeds, and scoop the flesh into a blender.
In a pan over low heat, melt 75g butter. Let it foam and cook gently, swirling occasionally, until it turns a light golden brown and smells nutty. Remove from heat and pour into the blender with the squash.
Add a pinch of salt and a splash of water, then blend until smooth. Adjust with more water if needed for a silky, saucy texture.
For the sage garnish, gently fry the leaves in olive oil until crisp. Transfer to a paper towel to drain.
Cook your North Pasta Co Casarecce according to the package instructions.
Drain, then mix with the sauce, adding a bit of pasta water if needed to loosen.
Serve topped with crispy sage leaves and a drizzle of olive oil.
