If you told me 10 years ago, I’d be eating squash, I would never believe you. But I am! And I’m loving it! I had no idea these fall vegetables could taste so lovely! I’m always looking for new recipes and when a friend recommended this Self Magazine butternut squash recipe, I jumped at the chance to try it. It was super easy (once I figured out how to cut the squash) and very filling.
Ingredients:
8 oz whole-wheat penne
1 tablespoon olive oil
8 fresh sage leaves (Do not substitute dried, it doesn’t taste the same!)
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan (it’s ok to omit this, but it does enhance the flavors)
Directions:
Cook penne as directed on package (we used spaghetti because we were out of penne, it worked just as well!). Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes (this took about 10 minutes for us). Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
My Opinion:
I didn’t expect this simple dish to be as flavorful and wonderful as it was. The only two changes I’ll make are to add more onion and garlic. A great late fall early winter dish. Not to mention a wonderful introduction to the world of butternut squash. What new vegetable should we try next? Parsnips?
