I want to like squash because it's local and it's seasonal and its relatively easy to grow but the reality is I don't really like squash- any squash. I think it's the consistency... I don't like creamy soups which is a common use for squash and I don't like it in big chunks... Butternut squash is okay mashed in with potatoes but not spectacular. But I haven't given up hope and even I can say this is a pretty good pasta recipe, butternut squash and all!
It's relatively simple to make although it does take a little time to roast the vegetables.
- 1 medium butternut squash
- 1 small sweet onion, peeled and diced
- 3 cloves garlic, minced
- Olive oil
- Salt and pepper (don't go to light on the salt and pepper or the overall effect will be too sweet)
- 1/2 cup fresh sage leaves
- 1 pound farfalle pasta (I used whole wheat)
- 3/4 cup pine nuts, toasted
- 4 ounces high quality Parmesan, shredded or shaved (quality matters because the sharp/salty taste of the cheese balances out the sweet of the squash)
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. 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.
Cook the pasta and squash mixture in two batches so there is enough room in the pan for the pasta to be pan fried versus steamed. 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 the cheese and serve.
Recipe originally posted here.
What's your favorite squash recipe?