Bow-tied ButternutPosted: November 20, 2012
Okay, I know everyone’s thinking: Really? Two days before Thanksgiving and this guy gives us a pasta recipe?
Yes really. Because have you ever fried sage leaves? How about pasta? Do you know what happens? The soft and fuzzy sage leaves turn dark green and crisp up. The pasta turns golden. Combined with roasted butternut squash, something magical and autumnal happens. (Yes, also still using that word.) You might think this dish would be complicated, but the hardest part is peeling and chopping the squash. In reality, you just roast and pan fry everything together.
Pan-Fried Pasta with Roasted Butternut Squash & Sage
– 1 medium butternut squash, peeled, seeds removed & cut into 1 inch cubes
– 1 small yellow onion, diced
– 3 cloves of garlic, minced
– 1 bunch of sage leaves
– ¾ lb of farfalle pasta (aka bow-tie)
– ½ cup of pine nuts
– 1 cup of grated Parmesan
– Salt and pepper
– Olive oil
Heat your oven to 375º.
In a large bowl, toss the butternut squash, onion and garlic with a drizzle of olive oil. Mince half of the sage leaves and add to the vegetables. Season to taste with salt and pepper. Spread the mixture in a thin layer on a baking sheet and roast for about 40 minutes, or until the squash is tender and just starting to brown. Stir once during roasting.
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente. Drain and set aside.
As the squash finishes roasting, add 2 tablespoons of oil to a large, high-sided pan over medium-high heat. When the oil is hot, add the remaining sage leaves and fry for 1 to 2 minutes, or just until they begin to shrivel. Remove from the oil, lightly salt and then crush with the back of a spoon.
Next add the pasta and roasted squash mixture to the pan. Add the crumbled fried sage leaves and cook, stirring frequently, for about 6 minutes, or until the pasta turns golden and slightly crisps on the edges. Stir in the pine nuts and cook another minute. Off the heat stir in the Parmesan, season to taste with additional pepper, and then eat.