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
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.
@@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 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.
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 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 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)
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.
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.
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 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
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!!!
*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!
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'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 :)
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. 😁👍🏻🧑🏻🍳
OMG wish I had your skills. I really dont cook well but wanna be better. I would LOVE to eat well!!!!! Have no idea how to make sauces or how to season. Hope I can find the particulars somewhere, it looks fantastic! Thanks for showing us how!!!!
This looks amazing ...I'm excited about crispy sage. I will definitely be making this. I found your page yesterday and have already made your Italian wedding soup delicious! Btw, your videos have the best music! If I may say, please don't out hot food in plastic! Use glass.
My wife has an acorn squash recipe that's similar. She splits the squash in half, covers it in olive oil and bakes it in the oven till the meat is soft. Then all she does is scoop out the flesh when it's done.
Wipe them off after you finish cooking. If you let stuff sit it gets more difficult to clean. If you wipe up a spill or spatter immediately it’s easy. Do dishes used for food prep as you go. So while the butternut squash is cooking, you wipe the counter, clean the cutting board and knife, and prepare the sage leaves and start your pasta water. Clean the blender while the sauce is cooking. After you eat, clean the rest of the dishes, wipe the stove down, and wipe the countertops down. Sweep the floor where you prepped/cooked.
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!
My mother was from Naples. I love pumpkin sauce and butternuts sauces. She told me that they would eat that with pasta during the Second World War because that wa one of the few items they could get.
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!!
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.
your channel is the best every recipe rocks !!!!!!!! is there a chance to make a brownie video in the future ?? just like uou did with the jaques torres cookies ??
Hi, My girlfriend loves pasta sauces with heavy cream, I want to surprise her with some amazing sauce! Would You consider making maybe a video on such or maybe giving some hints and directions?
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 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
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.
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)
My dude is out here absolutely doing WORK with that $40 chef's knife. Respect for keeping it so simple and down to earth.
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!
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 🤩💣
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
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 made this the other night. This is a really under-rated dish.
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.
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).
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.
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 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.
This is what makes this channel so great - the extremely innovative recipes for pasta. This looks amazing, can't wait to try it
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.
How is this difficult?
I think I will try this but using stock instead of water. Sweet potato would probably work too!
Butternut squash weekday sauce. I'm here for it.
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)
This looks UNBELIEVABLE!!!!!!
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!
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 :)
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!
OMG, that looks so freaking good!
Just made this for dinner this evening! It was fantastic, probably a new weeknight regular!
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.
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
Made this dish last night and it was absolutely perfect.
My family loved it.
Thanks for sharing!
Tried this last week. Great recipe, we're having it again tonight.
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.
I've been making mac n cheese this way for years! Butternut squash and pasta is so good this way!
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
Can't wait to try this! Thinking of adding a little heavy cream at the end...
I’m so excited for this 😄
Love butternut squash. This is a winner. I like how you relate to weekday sauce makes perfect sense. Happy holidays thanks
Bro the color of your dishes, makes me hungry instantly. Amazing
This is a stunning dish...great use of butternut squash..beautiful presentation. Very nice, Chef!
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 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
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.
Trying this tonight! Thanks! Made a lot of your recipes and they are AWESOME! Never been disappointed yet. Thanks!
Love the music you choose, I’m addicted to your show!
sooo going to make this. love that its fresh and seasonal
*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!
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 something similar to this tonight with bacon and added some heavy cream to make it extra creamy. So so good!
Thanks for telling us about the blender eruption. I probably would’ve just started to blend!
Dude, thank you for this fantastic way of differ the pasta sauce scenarios!
Best chef of NYC :)! Thanks for all the yummy recipes and the easy peasy instructions! Well done;)! Greetings from Austria! NIKA x
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 :)
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.
That looks absolutely delicious. When he put the butter in I died!
I just LOVE your pasta recipes, I've tried so many of them! Excited to try this one
Love this twist! Doing it today!!
the patreon supporters not scrolling up all the way to the top of the screen feels very avant garde
I am not a butternut squash kind of person myself but I would really enjoy trying this recipe. This looks incredible.
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!
OMG wish I had your skills. I really dont cook well but wanna be better. I would LOVE to eat well!!!!! Have no idea how to make sauces or how to season. Hope I can find the particulars somewhere, it looks fantastic! Thanks for showing us how!!!!
Tried this recipe today. Love your videos so much man!
that looks amazing! Thank you from Australia!
Fabulous recipe, nice twists and additions...this is a must try!
I recently tried avocado alfredo style pasta and can't wait to try this! 😋
Could you make a video on how to make proper spaghetti allo scoglio? Love your videos and have learned so much. Thank you!
damn this looks good. Probably one of your most exciting pasta dishes
My weekly menu is basically a mashup playlist of your uploads.
Tried this out tonight. Really good! Like really really good!
This looks amazing ...I'm excited about crispy sage. I will definitely be making this. I found your page yesterday and have already made your Italian wedding soup delicious! Btw, your videos have the best music! If I may say, please don't out hot food in plastic! Use glass.
Most pasta dishes more suitable for summer so thanks for this autumn/winter edition :)
My wife has an acorn squash recipe that's similar. She splits the squash in half, covers it in olive oil and bakes it in the oven till the meat is soft. Then all she does is scoop out the flesh when it's done.
Great recipe as always.
i am sooo glad to see different pasta sauces…guess what, tomato? there’s a new sheriff in town!!!
do you have any holiday breakfast recipes? any traditional breakfast that you grew up eating?
I did this with some pumpkin puree i had left over and slightly modified it, damn this was good! Pretty simple too tbh.
Really impressed by your pasta dishes - this is another cracking one, thanks!
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 the steam+blender tip.
Looks delicious! I really like your kitchen - do you do the clean up? If so do you have any tips on keeping your stove and those countertops so clean?
Wipe them off after you finish cooking. If you let stuff sit it gets more difficult to clean. If you wipe up a spill or spatter immediately it’s easy. Do dishes used for food prep as you go. So while the butternut squash is cooking, you wipe the counter, clean the cutting board and knife, and prepare the sage leaves and start your pasta water. Clean the blender while the sauce is cooking. After you eat, clean the rest of the dishes, wipe the stove down, and wipe the countertops down. Sweep the floor where you prepped/cooked.
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!
Can’t wait to try this! Butternut squash is my favorite!!
This looks smooth and yummy ... gonna give it a try.
Using cold brown butter to finish the sauce would be excellent with the squash and sage!
Oh man, I love butternut squash! Can't wait to try this one
Looks so good. I imagine it with a citrus roast chicken or with some pancetta… yum!
My mother was from Naples. I love pumpkin sauce and butternuts sauces. She told me that they would eat that with pasta during the Second World War because that wa one of the few items they could get.
I’m a super beginner and just made this it was delicious
Great recipe! I loved when you said the blender sounded like a bird 😆
This dish looks great! Definitely going to try it out! Thanks for sharing it.
I just bought a blender and was wondering what I should make first and this looks perfect
oh yeah, I'm excited to try this! it had never occurred to me that I could put butternut into a pasta
I've had lasagne with butternut squash and a white sauce. Yummy.
Yo bro you deserves millions of subscribers
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!!
Fantastic fish, great video again! Keep them coming!
Absolutely mind blowing. Also try roasting the seeds and throwing that on 😫
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.
Wow, just realized this is 3 years old. Great channel. Now I have to see if he’s still doing videos. Wow I’m slow, great video/channel. Thanks. 🙏🏻
your channel is the best every recipe rocks !!!!!!!! is there a chance to make a brownie video in the future ?? just like uou did with the jaques torres cookies ??
Hi, My girlfriend loves pasta sauces with heavy cream, I want to surprise her with some amazing sauce! Would You consider making maybe a video on such or maybe giving some hints and directions?