Winter squash are probably some of my favorite vegetables, and we’ve been getting a ton in our CSA. I wanted to do something other than just roast them as a side dish, not that there’s anything wrong with that at all.
This was really really good, even though I was coming down with some serious stomach funk and only ate a few bites.
Josh ate his bowl and mine.
The fact that it was completely vegan is pretty crazy, considering how creamy and buttery it turned out to be.
Squash and Sage Pasta
- 1 medium butternut squash (I had a small one, so I also cooked a small carnival squash as well)
- 1/2 cup fresh sage
- 1 lb farfalle pasta
- 1 medium sweet onion
- Olive oil
- Salt & pepper
Preheat your oven to 375. Cut your squash in half and deseed. Drizzle with olive oil and season well with salt and pepper. Place cut side down on a baking sheet.
Dice onion and the sage. Place on the baking sheet next to the squash and also coat in olive oil and salt and pepper. Bake this for about 45 minutes, until the squash is nice and soft (I stirred the onions around a few times through the process).
Towards the end of the baking process, cook your pasta until al dente in well salted water. Set some of the pasta water aside and drain.
Put the well roasted onion/sage mixture into a large bowl, and scoop all of the heavenly squash in as well. Slightly mash together. Try not to eat all of the deliciousness yet.
I only ate about 4 spoonfuls.
Stir the pasta into this mixture, and some of the pasta water as well (I think I used about 1/3 of a cup), just to make sure the sauce has enough moisture.
At this point you could easily add some grated parmesan cheese (gruyere would be amazing as well), or fry up a few sage leaves and crumble them over the top, but we just served it up as is.
We love you so.