Got some fresh butternut squash from the farmers market and decided to try something different. I usually make it as a side without the pasta.. with pretty much the same ingredients, but wanted to make just one thing for Sunday dinner.
1 small butter nut squash.. about a pound
6 large cloves garlic
2 sprigs fresh sage, chop about 6 leaves very fine, julienne 4 leaves
3 tbsp toasted pine nuts (or chopped hazelnuts/cashewnuts)
3 tbsp grated pecorino romano cheese
1/2 cup milk (or cream if you want the calories)
salt
pepper
olive oil
Butter: optional
Pasta (4 oz, 2oz per person): gigli, gemelli or ziti
Cut squash in half, remove seeds and stringy pith in cavity. Sprinkle with salt, drizzle olive oil, put the garlic cloves in the cavity.
Roast in a 350-400F oven for about 45 min, till squash is tender. Cool.
Towards the last 10 min, add nuts in a baking tray and toast lightly.
Peel squash, dice coarsely and set aside.
Chop the roasted garlic very fine.
Start boiling water to cook the pasta.
Meanwhile heat oil in pan, add chopped sage leaves and fry until crispy.
Add squash, let cook till it caramelizes, then gently flip over. Try not to mash the squash too much.
Add garlic, cooked pasta, half the cheese and toss gently.
Add milk or cream, toasted nuts and some pasta water if needed.
Mix gently, plate into warm pasta bowls and top with racked black pepper, remaining grated cheese and julienned sage leaves.
Drizzle with extra virgin olive oil, and serve.
