Monday, November 1, 2010

Roasted Buttenut Squash with Toasted Walnuts and Sage with Linguine


Are you ready for another Butternut squash recipe?  Here it comes. This recipe speaks of Fall. I love butternut squash, especially roasted, which caramelizes the squash and intensifies the sweet flavor. Add  a roasted onion and garlic, and toasted walnuts with the squash on the linguine and top with fried sage leaves and fresh Parmesan cheese, a bit of heaven!  This is a perfect meatless meal, if you're looking for one You really don't miss the meat, but you could always add some, if you wanted.. My husband just likes baked squash, and doesn't really care for this recipe, but that means more for me:)

I adapted this recipe from Seth Roth and Bryan Devlin at Oprah.com
  • 1 pound Linguine, or your favorite pasta
  • 1 large butternut squash
  • 2 medium onions, quartered  
  • 2 tablespoons chopped fresh sage
  •  3 cloves Garlic
  • 2 tablespoons Parmesan cheese
  • Olive oil
  • Salt and pepper
  • 1/2 c. toasted walnuts
 *** Tip for peeling Squash***
Put squash in microwave for about 4 min. to facilitate peeling.  Once out of the microwave, the squash should be easy to peel with a vegetable peeler or knife.

Dice the squash into half inch cubes,. quarter onions, and peel garlic Place vegetables and garlic in 400 degree oven on baking sheet covered with foil and sprayed or greased, drizzle with olive oil,  and roast until soft. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash. Remove from the oven and toss the squash, onions, and garlic with the chopped sage to infuse the flavor.

To toast walnuts, place in small frying pan with no oil, and heat over medium heats for a few minutes until nuts are lightly browned.  Be careful, because they can burn easily.

In a large pot, bring water to a boil and add the pasta. Cook until the pasta is al dente . Drain the pasta, then toss with the squash, onions,  garlic,  Parmesan cheese, and nuts.  (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings. ( I did not fry my sage leaves.)

8 comments:

  1. I love it- simple and looks super delicious!

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  2. - Suchitra thanks for the comments, and stopping by.

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  3. This sound so delicious! Fantastic combination!

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  4. I agree...butternut squash tastes amazing when roasted...and walnuts taste great when toasted (I'm rhyming, I know). Thank you for sharing this lovely, meatless meal. It looks just delicious!

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  5. -Monet Thank you for the comments. Baby Ryan and your family are in my prayers.

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  6. I just learned to like butternut squash!!! I will have to give this one a try!!

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  7. I smiled at your first line because the comment that raced through my head was, "no, I don't like butternut squash." Of course, I can only base that on one recipe that I made from a magazine. I just need someone who really knows how to cook it to make me some (hint, hint).

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  8. -Kim this recipe is a good one, especially with the roasted squash.

    -Christiane- I would love to make some for you;) When will you be in the Chicago area? The roasted squash makes the recipe with the toasted walnuts and sage!

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