Pasta with Roasted Butternut Squash and Sage
Created by Seth Roth and Bryan Devlin
Trying to create a meatless menu? The combination of savory squash and succulent sage is enough to ensure that no one misses the meat!
Servings: Serves 4
Ingredients
Directions
Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper. Place on a greased baking sheet. Heat the oven to 350°, and roast the squash until soft. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash. Remove from the oven and toss the squash with the chopped sage to infuse the flavor. Let cool.
In a hot skillet, toast the breadcrumbs. (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.)
In a large pot, bring water to a boil and add the pasta. Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into). Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste. (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
In a hot skillet, toast the breadcrumbs. (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.)
In a large pot, bring water to a boil and add the pasta. Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into). Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste. (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
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