A Word From The Cook
“Sweet. Savory. Rich. Buttery. Crunchy.”
- 1 Fresh Butternut Squash
- 2 Teaspoons Herbed Salt
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Allspice
- 1 Cup olive oil to Fry the Sage, plus a couple tablespoons for the squash
- 1 Package fresh Sage leaves (approx. 5 per serving)
- 4 Tablespoons freshly grated Parmigiano-Regiano
- 1/4 Cup currents
- 1 Cube butter
- 1 Pound Orecchietta pasta
- Can also be served with ravioli or your favorite pasta.
Step 1 – Prepare Butternut Squash
Remove skin and seeds from Butternut Squash.
Cut squash into one inch bite-sized squares.
Toss Squash in Olive Oil, Herbed Salt, Garlic Powder, and Allspice.
Bake on a foil lined jelly roll style pan at 400 degrees for 30 minutes – until you can pierce gently with a fork. Begin step 2 while squash is roasting in the oven.
Step 2 – Fry Sage, Boil Pasta, and Brown Butter
Fry sage in hot oil in small saucepan. Drain sage on a plate covered with a paper towel. Sprinkle very lightly with kosher salt. Set aside.
Boil pasta in salted water for 12-15 minutes, until al dente. Drain in colander and return to hot pot. Toss gently in hot pot with a tablespoon of oil.
Melt butter in small saucepan over medium heat, occasionally swirling to ensure even cooking, until butter begins to bubble and goes from lightly tan to toasty brown. Remove from heat once butter gives off a nutty aroma and butter is turning brown. Pour butter into a heat proof bowl. (Strain particles using a fine mesh sieve or cheesecloth if desired.)
Step 3 – Assemble and Serve
Plate drained pasta onto middle of plate.
Top with roasted butternut squash.
Sprinkle with currents.
Drizzle browned butter over top.
Arrange sage leaves over top.
Finish with cheese.
Serve immediately and enjoy!