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    You are in: Home / Recipes / Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts Recipe
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    Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts

    Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts. Photo by Lori Mama

    1/1 Photo of Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    WiGal's Note:

    A recipe I have not tried yet but want to try that came from I love butternut squash and fresh sage, so think it will be delicious. The high quality parmesan cheese needs to be shredded or shaved.

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    Units: US | Metric


    1. 1
      Heat the oven to 375°.
    2. 2
      Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
    3. 3
      Flip the squash halves upside down and peel them.
    4. 4
      Cut the squash into 1-inch cubes.
    5. 5
      Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
    6. 6
      Mince about half of the fresh sage leaves and also toss with the squash.
    7. 7
      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.
    8. 8
      Heat salted pasta water to boiling and cook the farfalle until al dente.
    9. 9
      Drain and set aside.
    10. 10
      As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
    11. 11
      The oil is ready when it pops and sputters. (Don't let it start smoking.)
    12. 12
      Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
    13. 13
      Remove with a slotted spoon and salt lightly.
    14. 14
      Crush with the back of a spoon.
    15. 15
      Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
    16. 16
      Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
    17. 17
      Add the pine nuts and cook for another minute.
    18. 18
      Stir in half the cheese and serve.
    19. 19
      (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.).

    Ratings & Reviews:

    • on November 28, 2009


      Delicious. I didn't change a thing. Made for Every DAy Holiday Tag. :)

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts

    Serving Size: 1 (474 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 898.7
    Calories from Fat 299
    Total Fat 33.2 g
    Saturated Fat 6.8 g
    Cholesterol 22.0 mg
    Sodium 402.1 mg
    Total Carbohydrate 125.0 g
    Dietary Fiber 10.6 g
    Sugars 11.1 g
    Protein 31.1 g

    The following items or measurements are not included:

    fresh sage leaves

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