a creamy, seasonal BUTTERNUT SQUASH PASTA with CRISPY SAGE
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- Опубліковано 2 гру 2020
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Today we make a creamy, seasonal butternut squash pasta with crispy sage that is perfect for the holiday season. Made in the style of my "Weekday Sauce" but we swap out tomato puree for butternut squash puree and basil for fresh sage.
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What are your thoughts on adding some acidity to the dish? Maybe just a splash of lemon juice.
I would suggest to bake the pumpkin in the oven with some herbs and garlic for more complex flavors.
Instead of pasta can millet be used?
@@fredwrecksify I think a bit of vinnegar would be better for sweet and sour taste.
What do you use to sharpen your knife my goodness
I made this today, it was fantastic
I use a wok for pastas since it reduces the risk of splatter
So I’m a middle eastern guy using a Chinese pan to make Italian food
One of the nice things about America, we get to absorb each other’s cultures
Whenever you’re title has “pasta” in it you better know I’m clicking immediately🙏
How do you people always manage to use "your" and "you're" always taking the wrong version? It really takes talent to be this consistently wrong
@@Terranova339 Can you at least use proper grammar if you're going to go out of your way to criticize someone else's?
@@billqiu4692 We're in a youtube section + im not a native speaker, it's just that this "your/youre" thing really boggles my mind. Where do you see my not using proper gramar? Besides I'm not criticizing him, i'm almost complimenting him/her for being this consistently wrong. Don't you see that?
oh hi, it's me
@@Terranova339 because phones with predictive text LOVE to switch those two up, and people don't proofread before hitting post. (guilty of this myself, resulting in like 3-4 edits LOL)
Watching how easily you cut up that squash makes me realize that I need to get my knives sharpened.
@Ortum Lynx I realize that every time I chop an onion.
A cheap Rada knife can become a shaving razor with the right technique! Wafer-thin stamped steel may be a turn-off for some, but they are *vorpal* with light care. The thinness is key. I sliced 2 pounds of red and yellow onions for a Genovese sauce with no tears!
I thought exactly the same😬
Buy yourself one of those little pull through sharpeners for like $12 and use it frequently! Even cheap knives can be kept sharp if you keep up with them. It makes cooking so much more enjoyable. (And safer.)
@@moropussy they aren't really a good Idea because they damage the the blade. I'd recommend getting some whetstones if you really wanted to preserve the quaility of your knives
My dude is out here absolutely doing WORK with that $40 chef's knife. Respect for keeping it so simple and down to earth.
i am 100% going to make this for dinner tomorrow!!!! this is one of my favorite channels for inspirational cooking that feels like something approachable !
how was it :)
@@josephine8385 It was sooooooo super good. I fried way more sage leaves per serving and also topped with crumbled bacon and feta cheese!!! 100000/10 would cook again!
I just got mine sharpened (my favorite is 55 years old and still going) and the first thing I sliced was my finger. LOL Oh arg to me. Have not done this much damage to a finger in a very long time. Made this recipe and will do it again and again.
I fried sage for the first time last week. I was in a funny mood and decided to sear off some scallops with brown butter and sherry. Definitely doing that again. But anyway, yeah, fresh sage smells like pot. That's all I came here to say.
I made this tonight and it was SO GOOD! I love butternut squash, and am looking for more ways to use it. Thank you for a great idea for pasta sauce.
This is what makes this channel so great - the extremely innovative recipes for pasta. This looks amazing, can't wait to try it
Yum! Can't wait to try it out. My son is on the spectrum and he loves cooking and thinks you are the bomb. Wish you could be his mentor 🤩💣
I made this the other night. This is a really under-rated dish.
Brother, I just made this today, and mia mama loves it so much.
Literally our first time trying butternut squash and it came out beautiful. Thank you for this recipe, siete L'uomo!
Great as usual. Whenever I make butternut pasta I roast the seeds and add them on top. Also, this goes great with guanciale (or pancetta, or bacon).
sooo going to make this. love that its fresh and seasonal
I just LOVE your pasta recipes, I've tried so many of them! Excited to try this one
I made this pasta today after eating 20 meals with butternut squash in a row, growing them, means eating them in an overflow. It rally did surprise me, it was really good! Thank you for this alternative with the butternut squash :)
I’m so excited for this 😄
OMG, that looks so freaking good!
I've just found your channel and love these videos. You have such a great approach to presenting recipes - you're showing the concept of why you're doing different things or using different ingredients and how to judge thickness/heat/salt etc. They're the perfect middle ground between being too chefy and prescriptive or patronising and I can't wait to try out some of your ideas this week :)
Trying this tonight! Thanks! Made a lot of your recipes and they are AWESOME! Never been disappointed yet. Thanks!
Made this dish last night and it was absolutely perfect.
My family loved it.
Thanks for sharing!
Love this twist! Doing it today!!
Dude, thank you for this fantastic way of differ the pasta sauce scenarios!
Hey SC I really like your show and the style in which you present the process and final product. Thanks for taking your time to share this info with us, it’s been really enjoyable to learn from you ✌️
Just made this for dinner this evening! It was fantastic, probably a new weeknight regular!
Can't wait to try this! Thinking of adding a little heavy cream at the end...
This dish looks great! Definitely going to try it out! Thanks for sharing it.
Since squash/pumpkin is so sweet I like to add some pancetta/sausage for some saltiness to balance it out and also for texture. Soooo goooood!
Tried this recipe today. Love your videos so much man!
Another beautiful recipe! Thanks for sharing. Going to make this weekend. Yummm....can't wait!! Please Stay Strong, Be Well, Be Safe and Cook More!
That looks so good. Thanks for the idea !
Fabulous recipe, nice twists and additions...this is a must try!
I usually roast my butternut squash with the skin on it (eliminates to need to peel and dice). The squash just comes right out of really smooth. Wonder if that would work for making the sauce by using a bit of chicken stock in stead of water, or use a bit of the pasta water. Love the combo of this sauce with crispy sage leaves! Definitely will try this.
Love butternut squash. This is a winner. I like how you relate to weekday sauce makes perfect sense. Happy holidays thanks
Really impressed by your pasta dishes - this is another cracking one, thanks!
Tried this last week. Great recipe, we're having it again tonight.
Love the music you choose, I’m addicted to your show!
Thanks for sharing Steph, awesome recept!
Great recipe as always.
Yes, gonna try it right now!
Made this the other night for my parents, and it went down exceptionally well - cheers!
This is a stunning dish...great use of butternut squash..beautiful presentation. Very nice, Chef!
Bro the color of your dishes, makes me hungry instantly. Amazing
This looks amazing!
I recently tried avocado alfredo style pasta and can't wait to try this! 😋
This looks top tier, very excited to try
This looks UNBELIEVABLE!!!!!!
Sooo good, great way to kick off the week
Can’t wait to try this! Butternut squash is my favorite!!
Fabulous! Looks delicious!
This looks smooth and yummy ... gonna give it a try.
Well done! Thank you for sharing.
I've been making mac n cheese this way for years! Butternut squash and pasta is so good this way!
Tried this out tonight. Really good! Like really really good!
OK this has to be divine intervention, I just got some butternut squash from the food pantry and was wondering how I could use it… And I also received a sage plant from a family member for Thanksgiving and voilà these are the exact ingredients in your new recipe… Can’t wait to watch this video and will def comment on how it comes out! Thanks for your great videos and I really like your warm personality.... you make me feel like we know each other, like a family member or cousin. 😁👍🏻🧑🏻🍳
Oh man, I love butternut squash! Can't wait to try this one
Looks amazing, cannot wait to try it! Butternut squash is one of the few things I am more than happy to pay extra to have pre-cut for me :)
Looks awesome!
So glad I found you! I will be making this!!
Thanks for this recipe, I'm going to try making this soon
Made this and it was so so delicious thank you!
Thanks for the steam+blender tip.
Butternut squash weekday sauce. I'm here for it.
That looks delicious!!
waiting for your book!! thank you for these recipes
damn this looks good. Probably one of your most exciting pasta dishes
I love your videos! I loved your tomato sauce recipe so I am excited to try this one out 😋
Oh this is gonna be soooo good!
Dude, can’t wait to try this one. Looks sick 👍👍👍
This looks *amazing*!
This was so good! I added garlic powder and Hungarian paprika (instead of as much chili flakes because I have a really low spice tolerance). It was my first time trying the fried sage, I’d definitely make this again!
I love this show so much
*jaw drop at "truffle butter". Looks amazing. The great thing about this is that I learned a technique that I can employ with ingredients I have on hand. I have delicata so that's what I'm going to use. Can't wait!
Wow... already drooling..
Love you channel! So many recipes I need to try xD
That looks absolutely delicious. When he put the butter in I died!
Fantastic fish, great video again! Keep them coming!
This was amazing. I didn't wait until fall since we had such a crazy summer here in New England, my butternut squashes came out early. I will definitely make this again. The only thing I did differently was to thin the sauce with chicken stock because my pasta water wasn't ready yet. Outstanding--again!
This guy is really good. Good production value. Good variety. He makes it look achievable (although a lot of this is really difficult). I really enjoy these.
How is this difficult?
Great Video!
Looks amazing !!
Hey I finally received my Sardel 10” pan that was ordered back in May knowing there was a 4 month back order. Got it 2 weeks ago..
I’m very happy with it!!
Thank you for another amazing recipe. I love this ! I didn’t see you add the parm.
Can’t wait to give this a go
I am not a butternut squash kind of person myself but I would really enjoy trying this recipe. This looks incredible.
Amazing :) that truffle butter at the end oh myyy
looks delious
I made something similar to this tonight with bacon and added some heavy cream to make it extra creamy. So so good!
Your easy to follow, good explainer
This looks delicious 😋
I will be trying this!
I am about to try this
I love your show so much. I’m a little Italian and some great food memories was visiting my aunts who once a year made a homemade ravioli feast and it was so good. Do you have any videos where you talk about kitchen tool essentials? I just ordered a new knife, and tongs, but I love hearing more recommendations.
My weekly menu is basically a mashup playlist of your uploads.
I love me some butternut squash - looks fantastic.
Looks delicious
Great idea, thanks
Delicioso! I can't wait 😋💖
Most pasta dishes more suitable for summer so thanks for this autumn/winter edition :)
I made this for diner last night. I boiled a quarter of the squash and roasted the other 3 quarters and you get a more caramelised flavour which is delicious
Thanks for telling us about the blender eruption. I probably would’ve just started to blend!
Great video--will definitely try this...I will probably also try it with butter instead of oil. Get some of those toasted, nutty, brown butter notes in there. Bleu cheese compound butter might be a nice twist, too.