Recipe by WiGal
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.
Top Review by healthyrecipenut
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. :)
- 1 medium butternut squash
- 1 small sweet onion, peeled and diced
- 3 garlic cloves, minced
- 29.58 ml olive oil
- salt and pepper
- 118.29 ml fresh sage leaf
- 453.59 g farfalle pasta
- 177.44 ml pine nuts, toasted
- 236.59 ml parmesan cheese
Directions See How It's Made
- 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.).