If there’s one ingredient I’ve been dying to get my hands on this Fall, it’s butternut squash. Have always heard of it and have seen it in a number of dishes mixed in with pastas, salads and even made into a soup but I had no clue what it tasted like. So I bought one. Hoping it would taste a bit savory because of the word “butter” in its name, I was quite surprised. I could barely distinguish the difference between its cousin, the sweet potato.
I guess the biggest difference would be butternut is less sweet but aside from this, they’re pretty much the same. But what really makes this dish is its parmesan browned butter sauce with sage! Holy moly, that is heaven all on its own. Super easy to make with the help of Barilla® Pronto™ pastas!
As stated right on its blue box, Barilla® Pronto™ pastas are indeed a one-pan, no-boil, no-drain pasta. Very convenient for the amateur cook like myself and even for the busy bodies who may want things made quickly therefore, skipping out on the wait time for water to boil is ideal.
I recently announced I will be moving to Arizona soon which means there’s a lot of work to do in the kitchen before I fly out. Saving just 10 minutes on wait time for water to boil is crucial at this moment when I have a list of other recipes I need to make.
I was pleasantly surprised at how quick and convenient Barilla® Pronto™ rotini pasta cooks! At the same time the pasta was cooking, the butternut squash was roasting in the oven AND the parmesan brown butter sauce with sage was being made, making this dish, a 30-minute meal!
I LOVE 30-minute meals. And with this incredible buttery, cheesy, savory sauce with its nutty aroma from the browned butter mixed in with the lightly sweet butternut squash and rotini, this meal has for sure, become one of my favorites. And I have got to tell you, I found it so difficult to want to share! That’s how much I love this dish!
If you’re looking where to find the new Barilla® Pronto™ pastas, you can find it at any Stop & Shop, Giant Food Stores, or Martin’s Food Markets. And if you’re in the Astoria/LIC region of Queens, you can purchase yours at the Stop & Shop on 34th Ave and 48th street where I got mine. There, you’ll find all sorts of Pronto pastas such as spaghetti, elbows, linguine, penne and of course the rotini. Oh and don’t forget, it’s also available on Peapod!
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- 1 pound (454 grams) butternut squash, peeled, seeds removed and cubed
- 2 to 3 tablespoons (28 to 42 grams) extra virgin olive oil
- salt and pepper, to taste
- 1 (12-ounce) box (340 grams) Barilla® Pronto™ rotini pasta
- 1/2 cup (113 grams) salted butter
- 1 cup (240 grams) heavy cream
- 1/3 cup parmesan cheese, shredded
- 2 to 3 tablespoons fresh sage, minced
- Heat oven to 400°F (205°C). Place a silicone baking mat or parchment paper onto a large baking sheet. Spread cubed butternut squash onto the prepared pan and drizzle oil and season with salt and pepper to taste. Roast in the oven for 20 minutes or until desired softness is reached.
- In a large 12 inch (30.5 cm) skillet set over medium-high heat, place rotini pasta in with 3 cups of water or enough to cover the entire pasta. Allow pasta to cook for 10 minutes. No boiling is required.
- Meanwhile, in a separate large skillet over medium-high heat, melt butter and continue to cook until it becomes brown in color, about 5-8 minutes.
- Once butter has browned, quickly add heavy cream; stir. Stir in sage and allow it to simmer for 2 minutes. Add cheese and stir until just combined.
- Mix the parmesan brown butter sage sauce into the pasta. Once butternut squash is ready, gently mix into the pasta. Serve warm. ENJOY!
Recipes to Make Using Butternut Squash