As we drove north this weekend to visit my daughter at college, I was excited to get my first fix of fall foliage. Well, it was a bit of a let down. The red and gold are pretty spare this year–maybe because of all the rain we’ve had here in the Northeast. Since autumn is less than spectacular, I think some fall cooking will get me in the proper frame of mind. I want to cozy up to a big bowl of comfort to stave off that chill in the air. This pasta is beyond simple–only 5 main ingredients–and is a cinch to whip up. Butternut squash becomes caramelized after roasting, and its velvety lushness pairs beautifully with pasta. Topped with fried sage leaves, salty seeds and a drift of parmesan, this is a splendiferous weeknight fall feast.
Butternut Squash Pasta with Squash Seeds & Fried Sage
This vegetarian meal is easy to prepare on a weeknight. I’m wild about the squash seeds in this dish–they add a buttery, crunchy hit to the soft pasta and squash. And nothing says autumn to me like sage. Preheat oven to 400 degrees. When selecting a butternut squash–or any squash–it should be smooth and firm, no soft spots, and heavy in the hand. Using a sharp chef’s knife, cut the squash in half lengthwise.
Scoop the seeds and pulp from the cavity with a soup spoon. Remove the pulp from the seeds, placing them in a strainer to rinse.
Place the squash cut side down and carefully peel. Chop into 1 inch dice and place in a large bowl. Toss to coat with chopped fresh sage leaves, olive oil, and kosher salt and freshly ground black pepper. Spread out in one layer on a baking sheet and place in the oven to roast for about 45 minutes, until tender.
Rinse squash seeds and dry well with paper towel. Spread out on a small baking sheet and place in oven to dry out and roast for 5 to 10 minutes, tossing once midway. In a small skillet, melt 1 tablespoon unsalted butter. Sauté squash seeds in the butter until golden. Season with sea salt and set aside.
In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Fry sage leaves in hot oil until crisp and, using a slotted spoon, remove and drain on paper towels. Add the chopped sweet onion to the pan and cook until translucent and softened, about 5 minutes.
Toss the roasted squash with the onions in the sauté pan. Stir and cook for a few minutes. Add 2 tablespoons of unsalted butter and season with kosher salt and freshly ground black pepper. Taste the squash: it should be a bit sweet. If not, add a pinch of brown sugar and cook a minute or two longer.
I used rigatoni for this dish, though I would suggest, for a better squash to pasta ratio, using penne instead. In a large stock pot, bring water to a rolling boil. Add a generous amount of salt and stir in pasta. Cook until al dente, drain (reserving about 1 cup pasta water), and toss pasta in with the squash.
Grate about 1/2 cup fresh Parmesan cheese on top. If you need to loosen the sauce a bit, add some pasta water. Taste and adjust seasoning, if needed.
Serve the pasta in shallow bowls. Grate over more fresh parmesan, sprinkle with the crunchy squash seeds and garnish with fried sage leaves. Drizzle a bit more olive oil over and dig in.
Serves 4:
1 medium butternut squash
extra virgin olive oil
2 tablespoons chopped sage leaves, plus whole leaves for garnish
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium sweet onion, chopped
1 pound penne or rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for garnish