Prep 15 mins
Cook 30 mins
- 1 lb pasta (fusilli, penne or your favorite pasta)
- 1 large butternut squash
- 2 tablespoons chopped fresh sage
- 1⁄2 cup breadcrumbs
- garlic (optional)
- 2 tablespoons parmesan cheese
- olive oil
- salt and pepper
- 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.
Easy peasy. Love the sage in this. I added the optional garlic to the breadcrumbs and reserved 1/2 cup of the cooking water, which was needed in the end. Keeper for sure. :)
I've made a recipe similar to this (but the squash was pureed with some cream) and the taste is really wonderful. Try this!