Ingredients for Pasta Pan Fried With Butternut Squash Fried Sage And Pine Nuts
- 1 medium butternut squash (about 2 lbs)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons olive oil, divided
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 cup fresh sage leaves, divided
- 1 pound farfalle pasta
- 1/4 cup pine nuts
- 1/2 cup grated high-quality Parmesan cheese, plus more for garnish
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How to Make Pasta Pan Fried With Butternut Squash Fried Sage And Pine Nuts
- Preheat oven to 375°F (190°C).
- Cut one medium butternut squash (about 2 lbs) in half, scoop out seeds and strings.
- Peel the squash halves and cut into 1-inch cubes.
- In a large bowl, toss the squash cubes with 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon salt; and ½ teaspoon black pepper.
- Mince ½ cup fresh sage leaves and add them to the squash mixture.
- Spread the squash mixture in a single layer on a large baking sheet. Roast for 40-45 minutes, or until tender.
- While the squash roasts, cook 1 pound farfalle pasta in salted boiling water until al dente. Drain and set aside.
- As the squash finishes roasting, heat 2 tablespoons olive oil in a large skillet over medium-high heat. The oil is ready when it shimmers and pops.
- Add the remaining ½ cup fresh sage leaves and fry for 1 minute, until slightly shriveled. Remove with a slotted spoon, salt lightly, and roughly crush with the back of a spoon.
- Add half of the cooked pasta to the skillet along with half of the roasted squash mixture and half of the fried sage.
- Cook for 5 minutes, stirring frequently, until the pasta is heated through and slightly crispy.
- Stir in ¼ cup pine nuts and cook for another minute.
- Stir in ½ cup grated high-quality Parmesan cheese and serve immediately. Repeat steps 10-13 for the remaining pasta and squash.
- Garnish with extra Parmesan cheese and fried sage (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
44g
Fat
34g
Carbs
41g
