A recipe I have not tried yet but want to try that came from thekitchn.com. I love butternut squash and fresh sage, so think it will be delicious. The high quality parmesan cheese needs to be shredded or shaved.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375°.
- Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
- Flip the squash halves upside down and peel them.
- Cut the squash into 1-inch cubes.
- Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
- Mince about half of the fresh sage leaves and also toss with the squash.
- Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
- Heat salted pasta water to boiling and cook the farfalle until al dente.
- Drain and set aside.
- As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
- The oil is ready when it pops and sputters. (Don't let it start smoking.)
- Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
- Remove with a slotted spoon and salt lightly.
- Crush with the back of a spoon.
- Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
- Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
- Add the pine nuts and cook for another minute.
- Stir in half the cheese and serve.
- (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).
Nutrition Facts : Calories 898.8, Fat 33.2, SaturatedFat 6.9, Cholesterol 22, Sodium 402.2, Carbohydrate 125, Fiber 10.6, Sugar 11.2, Protein 31.1
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Trentity Young
trentity.y95@aol.comThis recipe is a keeper! I'll definitely be making it again.
Omojarabi Olorunjuwon
oolorunjuwon@hotmail.comI'm not a big fan of butternut squash, but I really enjoyed this dish.
Ameer Hassans
h_a@gmail.comThe crispy sage leaves are a great addition. They add a nice crunch and flavor.
Teddy Smith
smithteddy86@hotmail.comI love the combination of sweet and savory in this dish.
Ogundipe Omolara
omolara.o45@gmail.comThis is now one of my favorite pasta dishes. I've made it several times and it's always a hit.
Nabin Dibas
d-n86@hotmail.co.ukI would definitely recommend this recipe to others.
King Bored
b_king@yahoo.comOverall, this is a great recipe for a quick and easy weeknight meal.
Aalam Afgani
a-afgani@yahoo.comI found the recipe to be a bit bland. I added some red pepper flakes and it really helped.
Ritah malaika
ritah_malaika67@hotmail.frThe butternut squash was a bit too sweet for my taste.
Mian Mohsin Ali
ma53@hotmail.comThis dish was a hit with my family. Even my picky kids loved it.
Aziz Shaikh
shaikha2@gmail.comI substituted goat cheese for the Parmesan and it was delicious!
Munasar A.rizakk
munasara@yahoo.comI followed the recipe exactly and it turned out perfectly. The pasta was cooked al dente and the sauce was creamy and flavorful.
KillUrSlfL8R
killurslfl8r@hotmail.co.ukThe crispy sage leaves added a nice touch of savory flavor.
alina
alina@gmail.comThis pasta dish was an absolute delight! The combination of butternut squash, fried sage, and pine nuts created a symphony of flavors that tantalized my taste buds.