Pasta with Butternut Squash, Sage, and Pine Nuts
Ingredients
2-3 cups butternut squash, peeled, cubed, and strings and seeds removed
1 small onion, diced
3 cloves garlic, minced
Olive oil
Salt and pepper, to taste
1⁄2 cup fresh sage leaves
1 pound farfalle pasta
3⁄4 cup pine nuts, toasted
1 cup Parmesan cheese, shredded or grated
Instructions
1. Preheat oven to 375*F. Toss the squash with onion and garlic. Drizzle with olive oil and season with salt and pepper. Mince half of the sage and toss with the squash mixture.
2. Spread the mixture on a large baking sheet and roast for 40 minutes or until the squash is soft.
3. Meanwhile, bring a pot of water to boil and cook the pasta as instructed by the packaging until al dente. Drain and place in a large bowl.
4. Heat 2 tablespoons olive oil in a large skillet over high heat. Roughly chop the remaining sage leaves. When the oil is hot, add the sage and fry for a minute until it begins to shrivel.
5. Remove the sage to the pasta bowl. Add the squash mixture to the bowl and toss well.
6. Working in batches, add the pasta mixture to the pan, being careful not to crowd it. (I have a 12-inch skillet and I did this in three batches.) Cook, stirring frequently, for 5 minutes or until the pasta is heated through and getting crispy and browned on some of the edges. Repeat process with all of the pasta mixture. I imagine it would work just as well with other winter squash varieties.
7. Add pine nuts and cheese and serve.
Comments
I found this recipe while searching for something exciting to do with the plethora of winter squash I’ve collected. I was very pleased with how it turned out! I would have never thought to pan fry the pasta at the end of the preparation but it added a really nice texture and flavor to the meal. It also served to nicely brown the squash pieces which was a great bonus. All the components of this dish worked together perfectly and I wouldn’t be surprised to find myself making this again in the future.
Shown here with Mom’s Chicken.
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