Butternut Squash, Sage & Walnuts + Pasta
I like butternut squash with just about anything! All squash are tasty and nutritious but this is my 'go-to' choice.
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.
Ingredients
- 1 medium butternut squash
- 1 small onion peeled and diced
- 3 cloves garlic finely chopped
- Olive Oil
- Salt & Pepper
- ½ cup fresh Sage leaves
- 1 pound of Penne Pasta or your own favourite; or gluten-free option, e.g. a rice version to make this a GF dish
- ¾ cup Walnuts coarsely chopped, (toasting optional)
- 1-2 oz Chevre goat's cheese
- 3 oz Parmesan cheese shaved (about 1 cup)
Instructions
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Heat the oven to 375 degrees.
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Cut the squash in half and scoop out the seeds.*
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Peel the halves and cut into 1 inch cubes
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Place in a bowl and add garlic, onion, a drizzle of olive oil and salt & pepper
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Mince about half of the fresh sage leaves and add to the bowl.
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Spread the squash mixture in a thin layer on a baking sheet and roast for about 40 minutes (until squash is soft)
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Heat salted water in a good sized pot and add the penne (or your favourite pasta) cooking until al dente. Drain.
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When the squash is just about done, heat about 2 tablespoon of the olive oil in a large high-sided saute pan.
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The oil is ready when it starts to 'pop' but watch that it doesn't start to smoke.
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Add the rest of the sage leaves and fry for about 1 minute or until they begin to look crisp.
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Remove with a slotted spoon and season lightly with salt and pepper.
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Crumble a bit using the back of a spoon. Place to one side.
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This recipe makes a lot of pasta and, is best assembled in two stages for the best results.
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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.
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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!^^
Recipe Notes
* 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!
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
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