This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FamilyPastaTime #CollectiveBias Thank you for supporting the brands that make No Spoon Necessary possible!
Silky bucatini pasta tossed with caramelized cubes of butternut squash and a rich, nutty brown butter sauce; topped with creamy ricotta, crunchy walnuts and crisp fried sage leaves. This pasta is easy, comforting and ultimately delicious!
Hi friends! Are you ready for a cozy meal? Because, I have got some FABULOUS fall pasta for you!
But first things first, how was your weekend?
Did you have enough fun for TWO, because my weekend was mehhh.
Sunday was mediocre, but Saturday was a fail of epic proportions. We spent a good portion of the day on the phone trying to straighten out an online order (for my office) delivery gone HORRIBLY wrong.
But, when I say we spent the day on the phone, I mostly mean we spent hours on hold… with terrible elevator music violating our delicate little ear.
Riddle me this – why does hold music have to be SO God awful? I mean, this is the 21st century, can’t they play ANYTHING better than a 40 minute flute solo on repeat?
My ear drums just told me that ⬆️ is a rhetorical question.
Anyways, I am a creature of habit, so when my day goes off its metaphorical rocker I ALWAYS turn to my happy place, the kitchen, for an easy, comforting meal.
To me nothing says comfort quite like pasta.
And when it comes to oodles of noodles, Barilla® is THE brand I KNOW I can rely on.
Barilla Collezione Bucatini is made in the traditional way for a texture that tastes EXACTLY like homemade pasta… minus all the pesky effort of course.
You can learn more about Barilla and their amazing line of products HERE.
Butternut Squash Bucatini with Ricotta & Sage Brown Butter
This insanely easy pasta is totally ON POINT and ALL sorts of winning in the fall dinner department, my friends.
Silky, fat spaghetti-esque bucatini coated in a rich, nutty brown butter sauce; tossed with tender, caramelized cubes of butternut squash and topped with creamy, decadent ricotta; salty, crunchy walnuts and crisp fried sage leaves.
You guys. Meatless Monday doesn’t get any more delicious than THIS.
Twirl. Eat. Repeat.
Bodacious Barilla Bucatini bathed in brown butter for your belleh! ⬅️Check out that alliteration. High five. ✋
- Butternut Squash Hack: To easily peel butternut squash, use a fork to pierce shallow holes all around the squash and then microwave it for 45 seconds to 2 minutes. Let cool and then proceed to peel it. Microwaving the squash softens the skin and makes it’s a cinch to peel!
- When boiling the bucatini, make sure your water is generously salted. We are talking, as salty as the ocean. Cook the bucatini until AL DENTE and make sure you reserve 1 cup of the cooking water. You probably won’t use the entire cup of reserved liquid in the sauce, but it is better to err on the safe side.
- When adding the reserved cooking liquid to the pan, start with ¼ of a cup. If the pasta is still too dry for your taste, add more liquid a few splashes at a time.
Okay, time to stop reading. Go get ya some Barilla and straight up FACE PLANT into a vat of this Butternut Squash Bucatini. Your taste buds will thank you.
Until Thursday friends, cheers – to Barilla, THE pasta makers.
Check out this Cartwheel Offer and purchase Barilla Pasta in the pasta isle at your local Target. ⬇️
- 12 ounces Barilla Bucatini
- ½ Cup (1 stick) Unsalted Butter, divided
- 1 large (about 2 pound) Butternut Squash – peeled, halved lengthwise, seeds discarded & cubed (1’’) (about 4 cups cubed squash)
- ¼ tsp each Ground Ginger, Nutmeg & Cumin
- Pinch of Cayenne
- 2 Cloves of Garlic – peeled and smashed
- 16 large Sage Leaves
- 2 Cups Whole-Milk Ricotta
- ½ Cup Walnuts – roughly chopped
- Kosher Salt & Pepper, to taste
- Optional garnish – Parmesan, freshly grated
- Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
- Meanwhile: In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is browned and tender, about 15 minutes. Transfer the squash to a clean plate and set aside.
- In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the smashed garlic and cook, swirling pan until butter turns caramel brown, about 2-3 minutes. Remove garlic and discard. Add sage leaves and fry until crispy, about 15 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain.
- Add the bucatini, squash and ¼ cup of the reserved cooking liquid. Toss to coat. Add more cooking liquid if pasta is dry. Taste and adjust for seasoning.
- Serve: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and parmesan (if using). Enjoy.
2. When boiling the bucatini, make sure your water is generously salted. We are talking, as salty as the ocean. Cook the bucatini until AL DENTE and make sure you reserve 1 cup of the cooking water. You probably won't use the entire cup of reserved liquid in the sauce, but it is better to err on the safe side.
3. When adding the reserved cooking liquid to the pan, start with ¼ of a cup. If the pasta is still too dry for your taste, add more liquid a few splashes at a time.
You Might Also Like: