Brown Butter Sage and Butternut Squash Pasta

You know my favorite healthy recipes are the ones that you can't tell are healthy! Sneaking in seasonal vegetables is so easy with this festive fall pasta!

Fall is definitely not my favorite season for vegetables, so I have to be creative in how I fit in my autumn squash. This is the perfect recipe to enjoy butternut squash, without feeling like you're eating butternut squash! If you have picky eaters in the family, this pasta is perfect for ~tricking~ them into getting in their veggies!

Honestly, the hardest part about this recipe is peeling and cutting the squash... so easiest hack is to get it already cubed! Around the fall season Trader Joe's typically has prepared butternut squash, so all you'd have to do is boil it (highly recommend if you're looking to make your life easier). The other tedious part is crisping the brown butter sage, but don't skip it!!! The crispy, buttery sage brings so much flavor to the sauce!

Feel free to omit the ground turkey if you are having a different protein (this would be really good as a side to steak or chicken too!) or just to make it a vegetarian dish. I used a gluten free pasta by Jovial foods, but you could use any pasta for this dish. A lentil pasta would be a great way to get in more protein, especially if you are omitting the turkey!

Anyway you make it, I guarantee you and your picky eaters will love it! Feel all the cozy fall vibes, while getting in your protein, veggies, and nutrients!

Brown butter sage and butternut squash pasta

Ingredients

• 12 oz gluten free fusilli pasta (I use Jovial)

• 1 small butternut squash

• 8-10 sage leaves

• 2-4 tbsp grass-fed butter

• 1 lb ground turkey

• 1/2 cup yellow onion, chopped

• 4 cloves garlic

• 1/2 cup bone broth

• 1/4 cup grass-fed milk or cream

• 1/2 cup Parmesan cheese (plus more for garnish)

• 1 tsp dried thyme

• Sea salt & pepper to taste

Directions

1. Bring a large pot of water to a boil.

2. Peel and cube the squash, and then add it to the boiling water. Cook until soft, or about 10-12 minutes.

3. While the water is boiling, heat the butter in large pan. Add the sage leaves and cook until crispy on both sides, or about 1 minute each. Set aside.

4. In the same pan, brown the ground turkey. Add the thyme, salt, and pepper. Remove from the pan and set aside.

5. To the same pan, add more butter, and then the onion and garlic.

6. Once the squash is cooked, remove from the pot and add the pasta to the boiling water. Purée the squash in a blender or with an immersion blender.

7. Add the purée to the pan with the onions and garlic. Add the bone broth & milk. Stir and cook for about a minute.

8. Add back in the ground turkey and the Parmesan cheese.

9. Mix the pasta in with the sauce and top with the crispy brown butter sage.

10. Add more sage and Parmesan for garnish! Enjoy!