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

Recipe by WiGal
READY IN: 1hr 5mins




  • 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.).