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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Rasheen Johnson
[email protected]This is a great recipe for a vegetarian or vegan meal. It's also a great way to get your kids to eat their vegetables.
Maimuna
[email protected]This pasta dish is so delicious and flavorful. I highly recommend it.
Milan magar
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create something really special.
Ganiu To
[email protected]This is a great recipe for a quick and easy weeknight meal.
Brandy Whitney
[email protected]I'm not a big fan of pasta, but I really enjoyed this dish. The butternut squash and sage add a lot of flavor.
Rayhan Angel
[email protected]This is the perfect fall dish. The butternut squash and sage are so comforting.
Rani Gupta
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it.
Hindhu Jozza
[email protected]I'm always looking for new pasta recipes, and this one is definitely a keeper.
Yesica Martinez
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Mirlande Duret
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. It's delicious!
Godstime Gloria
[email protected]This is one of my favorite pasta dishes. I make it all the time.
Hammad Ahmad Prince Official
[email protected]I'm not a big fan of butternut squash, but I loved this dish. The sage and pine nuts really make it.
Kojo Apprey
[email protected]This dish is a great way to use up leftover butternut squash. I always have some in my fridge, so this is a go-to recipe for me.
Michaela Evans
[email protected]I followed the recipe exactly and it turned out perfectly.
Mahesh Bist
[email protected]The combination of flavors in this dish is amazing. The sweetness of the butternut squash pairs perfectly with the savory sage and pine nuts.
Tormeika Sanford
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Akhtar sherani
[email protected]This pasta dish was a hit with my family! The butternut squash and fried sage added a delicious and unique flavor.