Saturday, April 9, 2022

Butternut Squash Pasta with Garlic, Sage, and Goat Cheese from @Mystery MacRae

 


This is a simple pasta dish with a lot of warm flavors. If you’d rather, you can steam the squash cubes, but we think roasting them adds depth to the dish. A bit of goat cheese finishes it off perfectly.

 

Butternut Squash Pasta with Garlic, Sage, and Goat Cheese

Adapted from Pasta e Verdura, by Jack Bishop

 

Goat cheese is missing! 

Ingredients

1 to 1-1/2 pounds butternut squash (about 3 cups when cut into ½-inch cubes)

3 tablespoons olive oil, divided

3 tablespoons unsalted butter, divided

4-6 cloves garlic, minced

12 large fresh sage leaves, shredded (or equivalent dried)

1 ¼ teaspoon salt, divided

¼ teaspoon black pepper

12 ounces pasta

5 ounces goat cheese, roughly cubed


Directions

Preheat oven to 425 F.

Peel squash, cut in half, scoop out seeds and stringy fibers (save seeds and roast them). Cut squash into 1/2-inch cubes. Toss squash cubes with 1 tablespoon of the olive oil and ¼ teaspoon salt. Roast on a rimmed baking sheet for about 30 minutes, stirring occasionally.

Bring 4 quarts salted water to boil. Add pasta.

While pasta is cooking, heat remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add garlic and sauté until golden brown, about 4 minutes. Add the roasted squash, sage, salt, and pepper to the skillet.

Drain pasta, add to skillet with remaining tablespoon of butter. Toss to mix well. Toss again with goat cheese and serve.  







In bookstores and libraries now!


About Argyles and Arsenic – book 5 in the Highland Bookshop Mysteries:

After 93 well-lived years, Violet MacAskill is ready to simplify her life. Her eccentric solution? She’ll throw a decanting and decluttering party at her family home—a Scottish Baronial manor near the seaside town of Inversgail, Scotland. Violet sets aside everything she wants or needs, then she invites her many friends in to sip sherry and help themselves to whatever they want from all that’s left.

But a murder during Violet’s party leads to a poisonous game of cat and mouse – with the women of Yon Bonnie Books playing to win.

Available in hardback and e-book from your locally owned independent bookstore, Barnes & Noble, and Amazon. Or ask your public library to consider ordering it. 





The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.

 

6 comments:

  1. Sounds yummy! Thanks for the recipe.
    2clowns at arkansas dot net

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    Replies
    1. You're welcome, Kay. Thanks for stopping by.

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  2. That does sound good. Roasting the butternut squash must add a wonderful taste.

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    Replies
    1. The roasting does add a wonderful taste. We actually don't usually add the goat cheese, which makes the dish even simpler. It's just as good with freshly grated parmesan.

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    2. Interesting. I was thinking the creamy, tangy goat cheese would be a great combination with the sweet quash.

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  3. oooh this looks tasty :D and yay! for another Yon Bonnie Books book :)

    ReplyDelete