Winter squash pasta
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1 medium squash
2 tablespoons olive oil
Salt and pepper to taste
½ stick of butter
Leaves from one bunch of sage
1 pound of pasta (whatever your favorite is)
Peel 1 medium squash, cut in half, seed and cube. Place on roasting pan, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 45 minutes (or until soft and slightly caramelized) in pre-heated 425 degree oven, turning every 15 minutes or so.
Heat ½ stick butter in heavy frying pan until bubbling; add leaves from one bunch of sage, cook until crisp-about 5 minutes. Reserve butter. Place leaves on paper towels. Cook 1 pound of your favorite pasta, drain, toss with reserved butter, plus a tablespoon of olive oil and season with salt and pepper. Toss in squash and sage leaves. Finish off with a healthy helping of grated cheese. (Parmesan or Romano would work the best).