Ingredients
Scale
- 4 1/2 cups cubed butternut squash
- 2 Tbsp Primal Kitchen Avocado Oil
- Salt and pepper, to taste
- 8 oz box pasta of choice (I used gluten-free)
- 1/2 cup Primal Kitchen Mayo
- 1/3 cup grass-fed butter
- 2 shallots
- A few leaves of fresh sage
- Gruyère or cheese of choice, for topping
Instructions
- Preheat your oven to 400ºF and line a cookie sheet with parchment paper. Add the butternut squash, then toss it with the avocado oil, salt and pepper. Roast for approximately 30 minutes or until caramelized and soft.
- While the squash is roasting, peel and slice your shallots. Add the butter to a saucepan on medium heat, and let it simmer lightly for about 5 minutes. Add the shallots and cook for another 5 minutes, then add the sage and cook until everything’s crisped up and butter browns a bit. Set aside the shallots and sage.
- Bring a large pot of water to a boil, and salt heavily. Add in the pasta and cook just until al dente.
- While the pasta is cooking, make the sauce: Combine the roasted squash with the browned butter you just made, as well as the mayo, and a bit of salt and pepper to taste. Blend using a regular or immersion blender until smooth.
- When it’s done, strain the pasta but reserve about a cup of salty pasta water. Immediately toss the pasta with the butternut squash sauce, and slowly add in just enough pasta water to where the sauce takes on a shiny, smooth consistency.
- Scoop into bowls, top with crispy shallots and sage, and grate some gruyère on top. Enjoy!!!