This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #thetalkofthetable #CollectiveBias The following content is intended for readers who are 21 or older.
I’m back! Did you miss me? I had a wonderful vacation in the French Riviera and cannot wait to share more with you next week. I returned home late Friday evening and instantly got back to work on Saturday and Sunday. I finally felt organized enough last night to bring this delicious recipe to the blog today! I had my share of wine and pasta on vacation because, well, it’s France and they love their wine and their food in this region is very much influenced by Italian cuisine. I was still craving a good pasta and wine meal when I returned home and decided to put a fall spin on the dish: Creamy Butternut Squash and Sage Pasta.
Before we get to the recipe I wanted to take a minute to talk about wine. I know that I’ve mentioned it before but I’m a big fan of wine. Bordeaux was often found while on my vacation, which I typically do not drink but learned that I absolutely love! I’m more of an Italian wine fan or a good Cabernet Sauvignon. I have my go-to wines but while out shopping this weekend I decided to explore the wine aisle a little bit more and find something new. I was looking for something affordable, in the $10-$15 range and my eye was drawn to a bottle of Clos du Bois Cabernet Sauvignon. From the bottle I learned that it was medium bodied and fruit forward and so I decided to take one home with me! This mild wine seemed like it would be perfectly paired with a fall pasta featuring butternut squash and sage.
My husband is not a stringy spaghetti kind of guy but it is absolutely one of my favorite shapes! I picked up a box of Barilla Angel Hair Pasta knowing that these delicate strands would be the perfect vessel for the creamy sauce that I had planned. I always grab for Barilla when I’m going for a dried pasta because it’s as close to a homemade Italian pasta as I can get without actually making homemade pasta. I had my pasta and I had my wine and it was time to get to work in my kitchen.
This dish is quick and easy to make and pairs perfectly with the Clos du Bois Cabernet Sauvignon. In fact, I opened my bottle while I was cooking the meal and was wishing I had purchased a second bottle! I was thinking that this would be the perfect meal for guests and right at that moment my mother and sister-in-law stopped in for a visit. Perfect timing!
With the holiday season quickly approaching you may want to stock up on your Barilla Pasta and Clos du Bois now because we all know how family can drop it at any time! Buon Appetito!
- 2 pounds cubed butternut squash
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 8 ounces Barilla Angel Hair Pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon fresh sage, plus more for garnish
- 2 tablespoons flour
- Â¼ cup 2% milk
- Parmigiano Reggiano for serving
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place butternut squash onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the sauce, melt butter in a medium saucepan. Add garlic, shallot and sage and cook until shallots begin to soften, about 3-4 minutes. Whisk in the flour until lightly browned, about 1 minutes. Gradually whisk in the milk and butternut squash puree. Cook, whisking constantly, until thickened, about 2-3 minutes. Stir in the pasta and gently toss to combine.
- Serve immediately, garnished with cheese and additional sage, if desired.