Best Pasta Pan Fried With Butternut Squash And Fried Sage Recipes

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CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS



Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts image

A recipe I have not tried yet but want to try that came from thekitchn.com. I love butternut squash and fresh sage, so think it will be delicious. The high quality parmesan cheese needs to be shredded or shaved.

Provided by WiGal

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium butternut squash
1 small sweet onion, peeled and diced
3 garlic cloves, minced
2 tablespoons olive oil
salt and pepper
1/2 cup fresh sage leaf
1 lb farfalle pasta
3/4 cup pine nuts, toasted
1 cup parmesan cheese

Steps:

  • Heat the oven to 375°.
  • Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
  • Flip the squash halves upside down and peel them.
  • Cut the squash into 1-inch cubes.
  • Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
  • Mince about half of the fresh sage leaves and also toss with the squash.
  • Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
  • Heat salted pasta water to boiling and cook the farfalle until al dente.
  • Drain and set aside.
  • As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
  • The oil is ready when it pops and sputters. (Don't let it start smoking.)
  • Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
  • Remove with a slotted spoon and salt lightly.
  • Crush with the back of a spoon.
  • Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
  • Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
  • Add the pine nuts and cook for another minute.
  • Stir in half the cheese and serve.
  • (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).

Nutrition Facts : Calories 898.8, Fat 33.2, SaturatedFat 6.9, Cholesterol 22, Sodium 402.2, Carbohydrate 125, Fiber 10.6, Sugar 11.2, Protein 31.1

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