i-squash-butternut-3.jpgSquash and sage are a perennial autumnal pairing, and for good reason. This easy dish is good for a weeknight supper, or elegant enough for an impressive pasta course. We thought this paired nicely with a South African Shiraz, but a sturdy Chardonnay would work well too.  While there are a few extra steps, you can do them all while everything is cooking, and the extra effort is definitely worth the added flavor.

Items

  • 1 lb butternut squash (1/2 typically of what you’ll buy in the market), peeled and cut into 2″ cubes
  • 1 large onion, diced
  • 1-2 cloves garlic, finely chopped
  • 1 lb gemelli, penne rigate, or similarly-shaped dried pasta
  • 8-12oz chicken or tomato-free vegetable broth
  • 4Tb butter (or 2Tb butter and 2Tb olive oil)
  • 1 cup pecans or walnuts, toasted and roughly chopped
  • 12-15 fresh whole sage leaves
  • 1/4 cup chopped flat leaf parsley
  • 2oz freshly-grated Pecorino Romano

Method

  1. Heat 2Tb of the butter, or 2TB olive oil, over medium-heat in a large sautée pan. When hot, sweat the onion until translucent, 5 minutes or so. Add the garlic and stir for another minute.
  2. Turn up the heat a bit and add the squash, and stir so the squash is at the bottom of the pan. Let cook for a few minutes and turn the squash over. The idea is to caramelize a little bit the sides of the squash to deepen the flavor. Do this for 6-8 minutes or so.
  3. Add enough broth to cover the squash, along with half of the sage, finely chopped. Bring to a boil, reduce the heat to low, and cook, covered, stirring occasionally, 6-8 minutes until the squash is tender.
  4. Cook the pasta in salted water carefully according to package directions until al dente. Reserve 1/2 cup of the pasta water when draining the pasta.
  5. While the pasta is cooking, heat the reserved 2TB butter in a small pan over medium-low heat. Add the reserved sage leaves, and cook whole until the sage leaves are crispy and the butter solids have precipitated out of the butter. The butter will turn a golden brown color and emit a nutty fragrance. Remove from heat. Extract the sage leaves and chop finely.
  6. When the squash is done, mash roughly with a potato masher. The idea is to incorporate some of the squash into the sauce while not creating a soup. Check seasoning and add salt and freshly ground black pepper to taste. Stir in the cheese, half of the brown butter, the chopped sage, and half of the toasted chopped pecans or walnuts.
  7. Add the cooked pasta to the sauce, turn up the heat, and cook a minute or two until the flavors are combined. Add some or all of the reserved pasta water if the dish looks a little dry.
  8. Serve topped with the reserved nuts, the reserved brown butter, and more grated cheese.

Serves 6-8 as a first course, 4-6 as a main course.