Butternut Squash Pasta with Gorgonzola Cream Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash, medium
  • 1/2 cup Cranberries, dried
  • 8 Sage, leaves

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Dairy

  • 4 oz Gorgonzola cheese
  • 1/4 cup Heavy cream

Found on liveeatlearn.com

Description

Ingredients

• 1 medium butternut squash
• 2 Tbsp (7 g) pine nuts
• 2 Tbsp (30 mL) olive oil, divided
• 8 sage leaves
• 4 oz (113 g) gorgonzola cheese
• ¼ cup (60 mL) heavy cream
• ½ cup (60 g) dried cranberries

Directions

• Prepare butternut by cutting it in half (widthwise), cutting off the top and bottom, then peeling the skin. Spiralize into spaghetti-sized noodles, or simply chop into cubes.
• In a large sauté pan, toast pine nuts over medium/high heat until lightly browned, 3 to 5 minutes. Remove from pan and set aside.
• Add 1 Tbsp oil to the large sauté pan (still over medium/high heat). Heat oil then add sage leaves (they should immediately start bubbling, if not, heat oil more). Fry sage until lightly browned, 1 to 2 minutes. Remove from oil and set on a paper towel.
• Add remaining 1 Tbsp of oil to the large sauté pan over medium heat. Add butternut noodles and cook until they’re tender (7 to 10 minutes). Alternatively, toss them with oil and roast in the oven at 425 degrees F for 10 minutes. (Roasting keeps them nicer looking, sautéing is faster)
• In a small saucepan, heat gorgonzola and cream until warm, whisking to evenly combine.
• Add cream sauce, pine nuts, and cranberries to the saucepan with the noodles and gently toss to combine. Serve warm, topped with crushed sage leaves.

Nutrition