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It’s Sunday! That means turning on the TV or some music, doing some laundry and whipping up some great dishes to get me and my husband through the week.  Sunday afternoon is when I have the chance to put together more complicated, time-consuming recipes I don’t usually have time for on weeknights. I always bake a batch of muffins, then I make a soup, stew or casserole that reheats easily for lunches or dinner on the run.  This week is extra busy, so I’m making two big-batch recipes: Pasta with Butternut Squash & Sage and Zucchini Lasagna.

I’ll post the lasagna recipe tomorrow, but let you in on a little secret today: I use zucchini strips instead of pasta.

In my humble opinion, there aren’t many flavors more compatible than butternut squash and sage.  Add it to pasta and it can’t be beat.

Pasta with Butternut Squash and Sage 

Ingredients:

  • 1 medium butternut squash, peeled and cut into 1-inch chunks
  • 1 small onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 tbsp Olive oil
  • Salt and pepper
  • 2 tbsp of dried sage 
  • 1 pound pasta (penne, farfalle and casarecce work nicely)
  • nutritional yeast or vegan parmesan substitute
  • toasted pine nuts (optional)

Preparation: 

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds. Peel and cut into 1-inch cubes.  (wear gloves or hold the squash with a dish towel if you have sensitive skin – butternut peel may sting).

Toss the squash with the onion, garlic, a drizzle of olive oil and salt and pepper. Sprinkle with 1 tbsp of the sage.  Spread the squash mix on a baking sheet and roast for 35-50 minutes or until the squash is soft.  It may get quite brown on the outside – that’s good!

Cook your pasta till al dente. Drain and set aside.

As the squash finishes in the oven, heat 1 tablespoon of olive oil in a large high-sided sauté pan or skillet. (I used a cast-iron dutch oven – if you use a skillet it has to be very large). Add the pasta to the pan, along with the roasted squash mixture. Add the 2nd tablespoon of sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.  Mash the squash chunks down a bit as you stir the mixture, so it begins to coat the pasta.

Stir in the nutritional yeast and serve.  Top with roasted pine nuts if desired. 

Next up: Zucchini Lasagna.  I’m making the vegan “ricotta” right now.  Come to think of it, a little of that on top of this might just be really yummy.

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