2 Reviews

I printed this out years ago and it continues to be one of my all-time favorites. I've since moved all of my recipes into digital form so when I clicked the link for this one and it brought me to the original source I couldn't believe it still had only one review. This is a fantastic dish that may seem harder than it actually is. If you like roasted squash you will absolutely love it. Personally, I like to dice the squash up before cooking and roast it with the onions and sage, tossed with evoo and salt in a pan in the oven. I also up the temp to 425 to speed things along. While its cooking I boil the pasta and fry the remaining sage. Then toss it all together for a few minutes to heat thru with the cheese. I will note that I was raised on percorino so I use that instead of Parmesan and it's much more flavorful. I use 2 large pans at the end to warm the ingredients all together so I don't have to waste time doing 2 different batches. Other than that though I make it as originally intended. The pine nuts are pricey but I love them. Tempted to try with another kind of nut one day. I've made this with gluten free pasta too for friends who needed that and it was still delicious! Great vegan dinner. Thanks so much for posting. :)

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healthyrecipenut January 17, 2016

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

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Lori Mama November 28, 2009
Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts