I feel like this one is restaurant worthy, but easy enough to do for a weekday dinner.
Directions:
Preheat oven to 450 degrees. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15-25 minutes. Set aside.
Meanwhile, bring a large pot of water to boil over high heat. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the sage leaves and saute until fragrant, about 4 minutes. Add the pine nuts and cream, stir to combine and remove from the heat. If using sage leaves, discard the leaves. Season with salt and pepper.
Add 2 TBS salt and the pasts to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to package directions. Drain, reserving 1/2 cup of the cooking water**. Add the pasta to the sauce. Add the roasted squash and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve.
**I have never actually needed the cooking water, but if you live in a drier climate than I do, you might.
- 1 lb butternut squast, peel, seeded and cut into small cubes
- salt to taste
- pepper to taste
- 6 TBS butter
- 1 TBS olive oil
- 8 fresh sage leaves (you can also use dried and/or crushed--works just as well)
- 1/3 cup pine nuts (optional, but steps it up to true restaurant worthiness)
- 1/2 cup heavy cream
- 1 lb wide egg noodles
Directions:
Preheat oven to 450 degrees. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15-25 minutes. Set aside.
Meanwhile, bring a large pot of water to boil over high heat. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the sage leaves and saute until fragrant, about 4 minutes. Add the pine nuts and cream, stir to combine and remove from the heat. If using sage leaves, discard the leaves. Season with salt and pepper.
Add 2 TBS salt and the pasts to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to package directions. Drain, reserving 1/2 cup of the cooking water**. Add the pasta to the sauce. Add the roasted squash and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve.
**I have never actually needed the cooking water, but if you live in a drier climate than I do, you might.
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