Wednesday, January 25, 2012

Pasta with Roasted Butternut Squash, Sage and Pine Nuts

Okay, I know this may seem more like a "fallish" type of recipe but I made this for my family just this past Sunday and it was AMAZING!!!! I was instantly taken back with the first bite. This pasta dish has so much flavor and I love how all of the ingredients balance each other out and I love how it's both sweet and savory. The original recipe calls for Parmesan cheese but since I try to eat more vegan like I left it out of the pasta and put it on the side for those who wanted it. Now on Sundays I am usually a little lax and will make my pasta dishes using just regular pasta (trying to appease the hubby who has to put up with my Sunday vegan meals) but I really wish I would have used whole wheat pasta on this one. I think it would have tasted just as good and would have been more filling. But nonetheless, this pasta will not disappoint and this is a recipe I am planning on using the next time we have company over... it's really that good! Oh, and I'm so sorry about this picture! I didn't have great lighting and this is the best that my camera could do at the time.


1 medium butternut squash, peeled and chopped into 1 inch chunks
2 onions, peeled and chopped into 1 inch chunks
3 cloves garlic, minced (I love garlic so I always add a bit more)
Olive oil
Salt and pepper
1/2 cup fresh sage leaves, minced
1 lb farfalle pasta (can totally use whole wheat penne or any other pasta)
3/4 cup pine nuts, toasted


Heat oven to 375 degrees.
Before you cut the butternut squash, place it in the microwave for about 30-40 seconds in order to soften the skin. This will make the squash much easier to cut into. Cut the squash in half and scoop out the seeds and strings. Then flip each half of the squash over and peel them. Cut the squash into 1 inch cubes. Toss with the onion, garlic, olive oil, salt and pepper and half of the sage leaves. Spread the squash mixture in a large baking dish and roast for about 40 minutes or until the squash is soft.

Cook pasta in boiling water until al dente. Drain and set aside. Just before the squash is finished heat about 2 tablespoons of olive oil in a large pan. Drop the rest of the sage leaves in the heated oil and saute for about a minute.

Add the pasta to the pan along with the roasted squash mixture. Then add salt to taste... I love salt so I am pretty liberal when it comes to salting things. Cook, stirring frequently for 5 minutes or until the pasta starts getting crispy on some of the edges. Add the pine nuts and cook for another minute.

Now if you don't have a big enough pan just start with adding half of the pasta, half of the squash mixture and half of the rest of the ingredients. Then just repeat with the rest of the ingredients.


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