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Butternut Squash Pasta with Maple-Basil Butter Sauce
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Description
The truly great thing about this dish (besides the fact that you can throw it together in less than 10 minutes) is the balance of sweet and savory. The slightly sweet butternut squash touched with just a hint of maple pairs beautifully with the nutty butter, pasta and Parmesan. Top it off with the earthy basil…and what are you still doing here? Go and make this dish!
Ingredients
- ½ pounds Veggie Farfelle Pasta
- ½ sticks Butter
- 1 teaspoon Garlic, Minced
- 2 cups Frozen Butternut Squash, Small Dice
- 1 teaspoon Maple Syrup
- 3 leaves Fresh Basil, Chopped
- 1 pinch Coarse Sea Salt
- 1 pinch Freshly Ground Black Pepper
- 3 Tablespoons Freshly Grated Parmesan Cheese
Preparation
1. Big a large pot of water to a boil and cook pasta according to package instructions for al dente.
2. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons of butter and sauté garlic until golden brown, about 1 minute.
3. Add in butternut squash and maple syrup. Cook until squash is fork tender and warmed through.
4. When pasta is ready, drain it and add it into the skillet with the butternut squash. Add the remaining butter, basil, and a good pinch of sea salt and black pepper. Toss everything together.
5. Dish it up and top with fresh Parmesan cheese.
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