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
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.
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Sounds yummy! Thanks for the recipe.
ReplyDelete2clowns at arkansas dot net
You're welcome, Kay. Thanks for stopping by.
DeleteThat does sound good. Roasting the butternut squash must add a wonderful taste.
ReplyDeleteThe 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.
DeleteInteresting. I was thinking the creamy, tangy goat cheese would be a great combination with the sweet quash.
Deleteoooh this looks tasty :D and yay! for another Yon Bonnie Books book :)
ReplyDelete