Pasta With Pan-Fried with Butternut Squash or Pumpkin Fried Sage, and Pine Nuts

You can use what ever kind of pasta you have in the cupboard. Normally I do this with farfalle (butterfly/bowtie) pasta. I had spaghetti so that is what I used and wrote this recipe. You can crisp up the pasta a bit if you like, but to keep this lower on the calorie scale the oil was kept to a minimum. If you are Gluten Free your pasta cooking time will be about 5 minutes less.

This is a simple and nutritious meal that can be ready in under 30 minutes. If you don’t have fresh sage, dried can work too.

Serves 4

1 pound/450g pasta

cupped palmful of salt for the water

1 medium butternut squash

1 small sweet onion, peeled and diced

3 cloves garlic, minced

Olive oil

Salt and pepper

handful of fresh sage leaves

3/4 cup/77ml/94g pine nuts, toasted

Bring a large pot of water to a boil. Add salt to the water. Place your pasta into the water and stir to make sure it is not sticking together. Bring the water back to a boil. Cover the pot, shut off the heat and time for 19 minutes. Cut the butternut squash in half and scoop out the strings and seeds in the middle cavity. Flip the squash halves upside down and peel them. Cut the squash into 1-inch/2.5cm cubes. In a large bowl, toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash. Heat a large skillet on medium heat. Pour the squash mixture into the skillet and cover. Cook covered stirring occasionally until the squash can be easily pierced with a fork (about 15 minutes).

As the squash finishes cooking, heat about one tablespoons of olive oil in a large high-sided sauté pan. Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon. When pasta is finished cooking drain (reserving 1 cup/250ml pasta water) Add half the pasta to the pan, with the fried squash mixture. Crumble in half the sage. Cook, stirring frequently, for 1 minute until the pasta is heated through. Add the pine nuts and the remaining pasta, cook for another minute. Garnish with remaining fried sage. If you need to loosen the pasta bit as some of the pasta water.

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