{"id":82089,"date":"2023-11-06T20:15:10","date_gmt":"2023-11-06T19:15:10","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=82089"},"modified":"2023-11-06T20:16:37","modified_gmt":"2023-11-06T19:16:37","slug":"butternut-kuerbis-pasta","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/butternut-kuerbis-pasta\/","title":{"rendered":"Butternut Squash Pasta With Hazelnut-Pesto"},"content":{"rendered":"

This roasted butternut squash pasta with sage and hazelnut pesto<\/strong> is bursting with fall vibes! Nothing says autumn quite like roasted butternut squash. And paired with a sage infused hazelnut pesto, you\u2019ve got the ultimate comfort food dish. One that will keep you coming back for more!<\/p>\n

The sweet, caramelised squash pairs perfectly with earthy sage and nutty roasted hazelnuts, and a little garlic, lemon and parmesan balance out the dish perfectly. And if you\u2019re up for it, adding roasted chestnuts to the mix elevates it even more, with their subtle, nutty sweetness. Topped with fried sage leaves, it\u2019s the perfect fall meal.<\/p>\n

\"Butternut<\/p>\n

Roasted butternut squash pasta main ingredients<\/h2>\n

A few notes about the key ingredients\u2026<\/p>\n

Winter squash \u2014<\/strong> Butternut squash is one of my all time favourite winter squashes, as it has a mild taste, delicate, smooth texture that makes it so versatile for pasta dishes, soups or roasted and added to salads. If you happen to stumble across it, try subbing it out with delicate (sweet dumpling<\/a>) squash. Great, thing is you can also enjoy it with the skin, as with Hokkaido pumpkin. Which would also be my next choice in place of butternut squash.<\/p>\n

Roasted chestnuts \u2014<\/strong> Love them or leave them, this recipe tastes fantastic with or without. They add a little nuttiness and mild sweetness, that is reminiscent of the Christmas market season.<\/p>\n

Sage \u2014<\/strong> Aromatic sage has an affinity for pumpkin and winter squash. It adds an earthy, woodsy, citrusy, warm autumn flavour to this dish. Not to be missed!<\/p>\n

Hazelnuts \u2014<\/strong> Rich, sweet, nutty. If you\u2019re in a pinch, try substituting them with lightly roasted almonds or pine nuts.<\/p>\n

Garlic \u2014<\/strong> What every pesto needs.<\/p>\n

Honey \u2014<\/strong> Just a smidgen enhances the sweetness of the pumpkin.<\/p>\n

Parmesan \u2014<\/strong> Adds the perfect amount of umami flavour and richness. Try pecorino if you prefer.<\/p>\n

Extra-virgin olive oil \u2014<\/strong> For richness.<\/p>\n

Sea salt and fresh black pepper \u2014<\/strong> They make the flavours pop!<\/p>\n

\"Butternut<\/p>\n

Recipe preparation tips<\/h2>\n

Half a cup (generous handful) of sage leaves may sound like a lot, but they are lightly braised in oil, along with the garlic, which tones down the flavour and also infused the oil with the sage and garlic aroma.<\/p>\n

This is also why I like to top the pasta with fried sage leaves, lightly frying them in a little olive oil, crispens them up and also subdues their normally strong flavour.<\/p>\n

Depending on how quickly you work in the kitchen, you can also make the pesto while the butternut squash roasts. In the method below, it is prepared first so that the rest of the dish can be made at a relaxed pace. And it gives you a chance to also make a side dish or salad to serve along with the pasta.<\/p>\n

\"Butternut<\/p>\n

More autumn pasta recipes<\/h2>\n

If you love this butternut squash pasta recipe, try one of these delicious pastas next:<\/p>\n