Prep 15 mins
Cook 50 mins
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.
- 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.).
Delicious. I didn't change a thing. Made for Every DAy Holiday Tag. :)