Butternut Squash Pasta with Pine Nuts, Sage and Parmesan Cheese

This is a super yummy pasta with just a few quality ingredients and it tastes like a million bucks!


Ingredients:
1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)


Optional: White wine

Steps!

Preheat your oven to 375

Cut the squash in half and scoop out the innards. 

peel of the skin and dice into cubes (about 1 inch large)

dice up your onion and peel and mince the garlic. Also use about half your sage, mince it and add it to the oven mixture. 

Roast that bad boy in the over for about 40 minutes

In the meantime the recipe calls for adding about two table spoons of oil to a pan and 'frying' the rest of the sage. for me, this ended up just soaking up the oil and going soggy so I would just mince it up and add it later when you 'fry' the pasta. 

frying the sage = unnecessary

toast your pine nuts. necessary. cook your pasta. necessary. 

Okay so when everything is done in the oven you can pull it out and add some to a wok or deep sided frying pan. 

add in all your ingredients, squash mixture, diced sage and pine nuts. Fry the pasta around in the pan so you get little crispies on the pasta and brown the squash up more. If you want more of a 'sauce' you can deglaze the pan with white wine. Make sure to do it at the very end though because it will stop your crispy edges from happening. 

plate that shit and ad your CHEESE. Also don't forget salt and pepper!

and there you go! this is a pretty easy recipe for weeknights because besides prepping the squash everything goes into the oven and you are free to do whatever for 40 minutes. For two meals I separated the 'frying' of the pasta and did them separately because my pan is small and so I could get lots of crispy edges. Also besides the parm cheese ($6) and pine nuts ($4) this meal is inexpensive. You could easily substitute another less expensive nut though!

Original recipe from thekitchn