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 !
@@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 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
@@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?
@@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)
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!
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
If you want some roasted flavour in there, you could also roast the butternut squach in the oven for about an hour to 1,5hours, might even amp up the flavour.
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.
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!
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.
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 :)
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.
Boiling the pumpkin to soften it is a good and quick way to do it but what‘s even better (provided you got the time) is to roast the pumpkin in the oven and then scoop out the softened pumpkin flesh to use as your purée (like you would for a pumpkin pie for example)
I have these huge butternut type squash that I’m about to harvest from my garden called Tahitian Melon Squash. Thinking about making a sauce like this with them.
My mom just sent me a link to your video ... I was really surprised because she does not speak English. Turns out, as she explained that she has been watching your videos and trying your recipes for quite some time now.
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 ✌️
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
*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!
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'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 :)
So I have sensory sensitivity and I really struggle with eating fruit and veg because of the texture. I can’t tell you how much your channel has helped me! Thank you!!!
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.
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. 😁👍🏻🧑🏻🍳
GET MY HOLIDAY PLAN OF ATTACK: bit.ly/2Qj9Sa7
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 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 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
My dude is out here absolutely doing WORK with that $40 chef's knife. Respect for keeping it so simple and down to earth.
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
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!
If you want some roasted flavour in there, you could also roast the butternut squach in the oven for about an hour to 1,5hours, might even amp up the flavour.
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 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.
I made this the other night. This is a really under-rated dish.
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).
This looks UNBELIEVABLE!!!!!!
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.
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!
This is what makes this channel so great - the extremely innovative recipes for pasta. This looks amazing, can't wait to try it
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.
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 :)
Love this twist! Doing it today!!
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!
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?
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 :)
OMG, that looks so freaking good!
Great recipe as always.
Tried this last week. Great recipe, we're having it again tonight.
Made this dish last night and it was absolutely perfect.
My family loved it.
Thanks for sharing!
Boiling the pumpkin to soften it is a good and quick way to do it but what‘s even better (provided you got the time) is to roast the pumpkin in the oven and then scoop out the softened pumpkin flesh to use as your purée (like you would for a pumpkin pie for example)
Thanks for the steam+blender tip.
Butternut squash weekday sauce. I'm here for it.
I actually did something similar to that some months ago and another time with a pumpkin. Both were really delicious
Pumpkin pasta 😳
I have a ton of pumpkin and was wondering if anyone has done it.
@@M63Tod you might need to add a little sugar to compensate, pumpkin a little less sweet in my
Experience
@@9bit927 funny you should say that. I adjusted the flavour at the end with maple syrup. Delicious.
@@M63Tod glad it turned out well!
I’m so excited for this 😄
It looks amazing, gonna try it tonight! Love the lo fi music andddd I also like the edits haha the bird part made me laugh
that looks amazing! Thank you from Australia!
Just made this for dinner this evening! It was fantastic, probably a new weeknight regular!
This is a stunning dish...great use of butternut squash..beautiful presentation. Very nice, Chef!
I think I will try this but using stock instead of water. Sweet potato would probably work too!
sooo going to make this. love that its fresh and seasonal
Trying this tonight! Thanks! Made a lot of your recipes and they are AWESOME! Never been disappointed yet. Thanks!
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!
Love the music you choose, I’m addicted to your show!
This looks smooth and yummy ... gonna give it a try.
Love butternut squash. This is a winner. I like how you relate to weekday sauce makes perfect sense. Happy holidays thanks
Well done! Thank you for sharing.
Wow... already drooling..
Fabulous! Looks delicious!
Bro the color of your dishes, makes me hungry instantly. Amazing
Yes, gonna try it right now!
Tried this recipe today. Love your videos so much man!
Can't wait to try this! Thinking of adding a little heavy cream at the end...
I love this show so much
I have these huge butternut type squash that I’m about to harvest from my garden called Tahitian Melon Squash. Thinking about making a sauce like this with them.
Best chef of NYC :)! Thanks for all the yummy recipes and the easy peasy instructions! Well done;)! Greetings from Austria! NIKA x
Dude, thank you for this fantastic way of differ the pasta sauce scenarios!
This dish looks great! Definitely going to try it out! Thanks for sharing it.
I made something similar to this tonight with bacon and added some heavy cream to make it extra creamy. So so good!
My mom just sent me a link to your video ... I was really surprised because she does not speak English. Turns out, as she explained that she has been watching your videos and trying your recipes for quite some time now.
Fantastic fish, great video again! Keep them coming!
I just LOVE your pasta recipes, I've tried so many of them! Excited to try this one
I would suggest to bake the pumpkin in the oven with some herbs and garlic for more complex flavors.
I like this
100% agree. Baking them doesn’t water down the flavor like boiling does. Same method when making sweet potato pie. Oven cooked is best
Fabulous recipe, nice twists and additions...this is a must try!
Thanks for sharing Steph, awesome recept!
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 ✌️
You're great! Nice video. Cool and non stressful personality too.
That looks delicious!!
So glad I found you! I will be making this!!
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
Your easy to follow, good explainer
*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!
I recently tried avocado alfredo style pasta and can't wait to try this! 😋
Sooo good, great way to kick off the week
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!
That looks so good. Thanks for the idea !
Looks awesome!
damn this looks good. Probably one of your most exciting pasta dishes
Love this channel.
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 :)
waiting for your book!! thank you for these recipes
So I have sensory sensitivity and I really struggle with eating fruit and veg because of the texture. I can’t tell you how much your channel has helped me! Thank you!!!
You have too many concepts is what.
Can’t wait to try this! Butternut squash is my favorite!!
the patreon supporters not scrolling up all the way to the top of the screen feels very avant garde
hey man love the videos!! It'd be awesome to see a panna cotta or a tiramisu sometime in a future.. maybe even enchiladas as they're one of my favs
Thanks for telling us about the blender eruption. I probably would’ve just started to blend!
This looks *amazing*!
That looks absolutely delicious. When he put the butter in I died!
This looks top tier, very excited to try
Love you channel! So many recipes I need to try xD
Looks delicious
Really impressed by your pasta dishes - this is another cracking one, thanks!
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.
I love your video. First time here but for sure not the last time 😊
looks delious
i love your recipes!!!!!!!!!!!!
I adore butternut squash! 😍😋😍
Yo bro you deserves millions of subscribers
I am not a butternut squash kind of person myself but I would really enjoy trying this recipe. This looks incredible.
Most pasta dishes more suitable for summer so thanks for this autumn/winter edition :)
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. 😁👍🏻🧑🏻🍳
Made this the other night for my parents, and it went down exceptionally well - cheers!
My weekly menu is basically a mashup playlist of your uploads.