We’re gearing up for Autumn with this butternut squash pasta with fried sage leaves.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin. While it may lack the sexiness of stuffed pasta pillows, it delivers all the alluring flavor in very little time.

Learn how our executive food editor developed this recipe, and learn her method for chopping and peeling butternut squash.

full recipe here

This lighter version of a classic substitutes a smaller quantity of half and half (thickened with cornstarch) for the heavy cream, and eliminates the butter entirely.

phoods:

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A delicious-looking dish that takes advantage of fresh spring produce.

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Nirvana on a plate

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