Butternut Squash, Sage & Walnuts + Pasta
One of my favourite winter combinations? Butternut squash with just about anything!
It makes a great soup, casserole or as a part of a roasted veggie medley with herbs.
This recipe works with any kind of pasta but my favourite is Penne or Pennini so that’s what
I like to use.
You will need:
1 medium butternut squash
1 small onion, peeled and diced
3 cloves garlic, finely chopped
Olive Oil
Salt & Pepper
1/2 cup fresh Sage leaves
1 pound of Penne Pasta (or your own favourite)
3/4 cup Walnuts, coarsely chopped, (toasting optional)
1-2 oz Chevre (goat’s cheese)
3 oz Parmesan cheese, shaved (about 1 cup)
Directions:
Heat the oven to 375 degrees.
Cut the squash in half and scoop out the seeds.*
Peel the halves and cut into 1 inch cubes
Place in a bowl and add garlic, onion, a drizzle of olive oil and salt & pepper
Mince about half of the fresh sage leaves and add to the bowl.
Spread the squash mixture in a thin layer on a baking sheet and roast for about 40 minutes (until squash is soft)
Heat salted water in a good sized pot and add the penne (or your favourite pasta) cooking until al dente.
Drain.
When the squash is just about done, heat about 2 tbsp of the olive oil in a large high-sided saute pan.
The oil is ready when it starts to ‘pop’ but watch that it doesn’t start to smoke.
Add the rest of the sage leaves and fry for about 1 minute or until they begin to look crisp.
Remove with a slotted spoon and season lightly with salt and pepper.
Crumble a bit using the back of a spoon. Place to one side.
This recipe makes a lot of pasta and, is best assembled in two stages for the best results.
Add half of the pasta to the saute pan; plus half of the roasted squash mixture. Top with half of the fried sage. Cook, stirring often
for about 5 minutes. The pasta should be thoroughly heated and getting a little crispy. Add the walnuts, stirring continuously.
After a minute, add half of the goat cheese and then half of the Parmesan. At this point it’s ready to serve and always gets
RAVE reviews! If serving 4-6 people, repeat these last steps and make sure you have a large serving bowl ready!^^
* The seeds are easy to clean up and roast in the oven. Just toss with a little S & P or hot pepper flakes while still warm and
use as a festive garnish!
^^ I have put the rest into a baking dish and lightly warmed and served the next day –very yummy!
WHY WALNUTS??
Rich in fiber, antioxidants, B Vitamins and Magnesium, walnuts are also one of THE best plant sources of protein.
They are a super source of omega 3 fatty acids and alpha-linolenic acid (ALA) which have been shown to lower LDL cholesterol.
Walnuts have significantly higher amounts of these good fats than other nuts.
Walnuts add a flavorful crunch to dishes. Here are some simple ideas to include walnuts in your diet and enjoy their health benefits:
- instead of snacking on cookies, crack some and eat them as snacks
- toss toasted walnuts in your salad to add some texture, instead of meat
- use walnuts as a protein choice by sprinkling chopped walnuts in your oatmeal or breakfast cereal
