Butternut squash is excellent paired with pasta, because it gets creamy and rich, and almost coats it like a sauce. Pan-frying all the ingredients at the end deepens the flavor and turns the pasta very slightly crispy and toothsome.
For 4 Serving(s)
- 1 butternut squash
- 1 onion
- 3 clv garlic
- olive oil
- 1/2 c fresh sage leaves
- 1 lb farfalle pasta
- 3/4 c pine nuts
Pan-Fried Pasta with Butternut Squash, Fried Sage, and Pine Nuts Directions
- Preheat oven to 375˚F.
- Toss the squash with the onion, garlic, some olive oil, salt and pepper, and ½ of the sage leaves. Spread in a single layer on a large rimmed baking sheet and roast until squash is tender, about 40 minutes.
- Cook the pasta in a large pot of boiling salted water until al dente. Drain, and place in a large mixing bowl. Fold in the squash mixture, and set aside.
- Heat two tablespoons of oil over medium-high heat in a very large, deep skillet. Fry the remaining sage leaves in the hot oil until they just begin to shrivel up, and transfer immediately to a plate with a slotted spoon. Lightly sprinkle with salt, then smash with the back of a spoon.
- Add the pasta and squash to the skillet (if your skillet isn’t large enough to cook everything at once without crowding, do this step in two batches, so that the pasta pan-fries, and doesn’t steam). Stir in the fried sage, and sauté, stirring frequently, until the pasta turns crispy on some of the edges and is heated through. Stir in the pine nuts and cook an additional minute. Serve hot.