BUTTERNUT SQUASH PASTA WITH CRISPY SAGE
This one-pot wonder was one of my favourite meals to make at university, not least because it's so easy, but the flavour is also incredible. The squash breaks down into a delicious creamy sauce which is bound to please any pasta lover.
INGREDIENTS
Serves 4
Olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
700g peeled and cubed butternut squash
1 bunch of fresh sage
900ml stock (chicken or vegetable for preference)
250g short-cut pasta
60ml double cream
85g parmesan or pecorino, grated
Salt and pepper, to taste
METHOD
1
Preheat some oil in a large pot over low-medium heat. Add the onion along with a pinch of salt, and sauté for 5-6 minutes until softened. Add the garlic and sauté for another minute.
2
Add the squash and give everything a good stir. Add 6 of the sage leaves and pour over the stock. Turn up the heat and bring to a boil. Once boiling, reduce the heat and bring to a simmer.
3
After 20 minutes of simmering, mush the squash with the back of a wooden spoon to help it break down into the sauce. I also like to remove the sage leaves from the pot around this stage.
4
Add the pasta directly to the pot, and cook for the amount of time stated on the packet.
5
Whilst your pasta cooks, heat up some oil in a small frying pan, over medium-high heat. Once hot, add the remaining sage leaves and allow to sizzle for about 30 seconds. Transfer the now crispy sage to a plate lined with some kitchen paper to drain off the excess oil. Sprinkle immediately with some salt and set aside.
6
Add the double cream and parmesan cheese. Warm through gently until the cheese has melted into the sauce, then remove from the heat.
7
Serve in bowls, topped with a crispy sage leaf.
Serving Suggestion
This dish is surprisingly hearty, though if you would like an accompaniment, some garlic bread would be lovely to mop up that sauce.
icheffedit Tip