Pasta with Butternut Squash and Sage

November 9, 2011 § 1 Comment

Another delicious ATK recipe (from Jan 2009). It’s also pretty fairly WW friendly, which we’re still making a weak attempt to follow. Important note: do not attempt to use dried sage. That would just be gross.

 

The stuff

  • 4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces (unless you happen to have proscuitto in your fridge like we did…)
  • 8 large fresh sage leaves , plus 1 tablespoon minced (see note)
  • 1 medium medium butternut squash(about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
  • 1 tablespoon unsalted butter
  • 6 scallions , sliced thin (about 1 cup), or 1 small onion, diced (and cooked earlier in recipe)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon sugar
  • Table salt and ground black pepper
  • 2 cups low-sodium chicken broth
  • 1 pound penne pasta or other short, tubular pasta
  • 2 tablespoons grated Parmesan cheese , plus extra for serving
  • 4 teaspoons juice from 1 lemon
  • 1/3 cup sliced almonds , toasted (not included in my version, didn’t sound appealing)

The steps

  • 1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.
  • 2. Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.
  • 3. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.
  • 4. Add squash mixture to pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately.

 

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§ One Response to Pasta with Butternut Squash and Sage

  • chickpea says:

    GORGEOUS photo, really. Geez, you, Mike & Nick are really upping the ante with your beautiful food photography. I may have to try making food when it’s not dark outside. Oh wait, it’s always dark outside.

    Take a gander at my vomit-inducing shot of lentil soup! Clearly I need some coaching.

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