PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS
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. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) 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. 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.)
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The Don
[email protected]This recipe was a bit too complicated for me.
Martha Mbewe
[email protected]The butternut squash was a bit undercooked.
feli baby
[email protected]This dish was a bit too sweet for my taste.
Alin Yaung Lay
[email protected]I loved the combination of butternut squash and sage.
Florence Opiyo
[email protected]The flavors in this dish were amazing. I would highly recommend it.
Gham Maya
[email protected]This recipe is a keeper! I'll definitely be making it again.
Joshua Eno
[email protected]I'm not a huge fan of butternut squash, but this dish changed my mind. It was so good!
Abdul basit Ali
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Prajwol Karki
[email protected]I tried this recipe last night and it was a hit! My family loved the combination of flavors and textures.
Zayat Ullah
[email protected]This dish was absolutely delicious! The butternut squash was perfectly roasted and the sage and pine nuts added a nice touch of flavor. I would definitely make this again.