Creamy Butternut Squash Pasta with Brown Butter Sage Fried Eggs
Creamy Butternut Squash Pasta with Brown Butter Sage Fried Eggs. More fall pastas? Yes. More brown butter? Also yes. This pasta is coated in a creamy puréed butternut squash sauce and topped with roasted squash, crispy bacon, and fried eggs cooked in a brown butter sage sauce. It’s super saucy, extra cozy, and absolutely delicious !!
Ok, so there are a few ingredients I am obsessed with this fall. Butternut squash, sage, brown butter. All very fall and very cozy ingredients. I have always loved these ingredients, but something about them in the fall gives me allll the cozy vibes.
So enter, another butternut squash pasta dish. This one is a creamy butternut squash, ricotta, and parmesan sauce. Toss all that pasta in the creamy deliciousness then finish it with additional roasted butternut squash…because you can never have too much of a good thing, am I right…some crispy thick-cut bacon, AND the best part, brown butter and sage fried eggs.
We all know brown butter makes everything better, including eggs. So do this dish up all fancy with that fried egg with a fall touch. It’s sooo good you guys. Like these are the kind of eggs you want on both your fall pastas and in your fall breakfasts.
We are halfway through the week, and I am not going to lie this one has kind of been dragging even though I have been super busy. I am so happy that tomorrow night is the start of my weekend, and I am super excited for the city plans I have this weekend. So many weekends in Philly these days and I am kind of loving it ! Philly in the fall is one of the best things, and aside from summer, fall city weekends are my favorite weekends to go out with friends and family.
So happy Wednesday guys !! I hope you’re all having a cozy fall dish to finish off the hump this week…and maybe a big glass of wine too ;)) !!
Ingredients
40 ounces butternut squash
1/4 cup olive oil
salt and pepper
1 (15 ounce) container ricotta
1/2 cup parmesan
1/2 cup heavy cream
1/4 pound thick-cut bacon
1/2 tablespoons butter
20 fresh sage leaves
4 eggs
12 ounces bucatini
Directions
On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 425 degree oven and roast for about 20 - 25 minutes or until browned and cooked through.
Transfer half the butternut squash to the bowl of a food processor. Add the ricotta and parmesan. Season with salt and pepper. Process until smooth. Transfer to a large skillet over medium heat. Add the heavy cream and stir to combine.
In a medium skillet, add the bacon and sauté until crisp. Add the bacon and the grease to the skillet with the butternut squash.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the butternut squash and toss to combine. Add pasta water as needed.
In the same skillet used to fry the bacon, add the butter. Cook for 2 - 3 minutes until browned and smells nutty. Add the sage and the eggs. Cook until sage is crispy and egg whites are set but yolks are runny. Top each pasta bowl with roasted butternut squash, sage, and a fried egg.
