Pasta with butternut squash and sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Butternut Squash, Peel, |
| Scoop Clean -- cut in 1/2\" | ||
| Dice | ||
| 1 | pounds | Farfalle (Also Called Bowtie |
| Pasta) | ||
| 4 | teaspoons | Unsalted Butter -- melted |
| ½ | cup | Chicken Broth, Homemade Or |
| Low-Sodium Can | ||
| 2 | tablespoons | Fresh Sage, Chopped -- plus |
| 2 | Tsp | |
| 2½ | teaspoon | Kosher Salt |
| ½ | teaspoon | Pepper, Freshly Ground -- |
| Plus more to taste | ||
| 3 | tablespoons | Parmesan Cheese -- freshly |
| Grated | ||
| ½ | cup | Dry Bread Crumbs |
Directions
1. Preheat the oven to 375 F. 2. Place the squash on a baking sheet and roast until tender, about 25 mins. Meanwhile, bring a large ovenproof pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, rinse, and drain again. 3. Lower the oven temperature to 350 F. Place the pasta back in the pot and add the squash, butter, broth, 2 Tbs of the sage, 2 tsp of the salt, pepper, and 2 Tbs of the Parmesan. Toss to mix well. Combine the bread crumbs, remaining 2 tsp sage, ½ tsp salt, 1 Tbs Parmesan, and pepper in a small bowl. Sprinkle the mixture over the top of the pasta. Bake for 15 mins. Divide among 4 plates and serve immediately.
Serves 4 as a main course.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking