When adam and I married almost nine years ago, we discussed as many couples do our roles. Back then adam talked of cooking dinner once a week. Now eight plus years later I think he can count the number of meals he has prepared on both hands. This is not a complaint, but a compliment for his dinner tonight. I took the girls to dance and left him with a recipe and a cooked butternut squash. He turned this into a delightful dinner. I love squash season. Dinner was great.
Other note worthy random things in life. I filed for social security disability, this again seems odd, yet these past six months have left me by definition disabled. I am now labeled. It’s always fun taking a kiddo to the federal building. Kids seriously make most people smile, I love that! Even in places like the federal building.
Hope you try this meal.
Browned butter, butternut squash, and sage help to flavor this simple pasta dish. This is a delicious way to enjoy butternut squash, or use another winter squash or pumpkin in this dish. I love it just the way it is, but feel free to add some cooked white beans or baby lima beans for extra protein. Use rombi pasta, farfalle, or a similar flat or ruffled pasta.
1 medium butternut squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
8 ounces rombi, farfalle, or similar flat or ruffled pasta
4 tablespoons unsalted butter
2 dozen sage leaves
2 medium cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded Parmesan, plus more for garnish
Heat oven to 375°.
Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of shredded Parmesan cheese just before serving. Garnish with more Parmesan.
Serves 4 to 6.