Butternut Squash and Pine Nut Pasta

I love autumn vegetables, and butternut squash is not just for soups (although butternut squash IS one of my all time favourites when it comes to soup). Here is a great way to incorporate butternut squash into your next pasta dish. This recipe originally comes from the kitchn, but of course, since I can never follow a recipe I made a few changes here and there. Ingredients:
  • ½ medium butternut squash, cut into 1-inch cubes
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1-2 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cup fresh sage leaves
  • 2 cups cooked pasta
  • 1/3 cup toasted pine nuts
butternutsquashpasta Directions:
  1. Toss together the squash, onion, garlic, a drizzle of olive oil, and salt and pepper. Mince half of the sage leaves and toss in with the squash.
  2. On a large baking sheet, layer the squash mixture out evenly and roast in the oven for 40 minutes at 375F. This would be a good time to cook the pasta (1 cup uncooked generally yields 2 cups cooked)
  3. Heat the olive oil in a medium pan, and fry up the sage leaves for about a minute until they start to shrivel, then crush and break apart.
  4. Add the pasta and squash mixture to the pan and cook for about 5 minutes until heated through, stirring frequently.
  5. Add in the pine nuts and continue to cook for another minute
If you aren’t a sage fan, or you don’t have it on hand you could always substitute for fresh basil, or even add some dried herbs, although the taste won’t be as strong.

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