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Receta Pasta With Roasted Winter Squash, Pine Nuts, And Fresh Sage
by Global Cookbook

Pasta With Roasted Winter Squash, Pine Nuts, And Fresh Sage
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Ingredientes

  • 1 1/4 lb winter squash, peeled,
  •     cut into 1/2-inch cubes, (about 3 c.)
  • 2 lrg sage leaves plus, minced, up to 4
  • 1 x leaf, chopped
  • 2 tsp canola oil
  •     Salt and pepper, to taste
  • 12 ounce spaghetti
  •     (eggless if you like)
  • 2 Tbsp. pine nuts
  • 1 1/2 c. vegetable stock

Direcciones

  1. Makes 4 servings
  2. An autumn dish with southwest flavors. If you cannot find fresh sage, substitute 1/2 tsp. dry. Mix 2/3 with squash for baking and sprinkle the rest over top for garnish. Butternut is the quickest winter squash to fix, but Sweet Mama, Delicata, and Acorn are also delicious.
  3. Preheat oven to 425 F. Set a large pot of water to boil.
  4. In a large bowl, combine squash, minced sage, oil, salt, and pepper. Toss to mix. Spread squash in one layer on a large nonstick baking sheet. Roast for 20 min till soft and brown on the outside, stirring once after 10 min.
  5. While squash roasts, cook spaghetti according to package directions.
  6. In a dry nonstick skillet, saute/fry pine nuts over medium-high heat till golden, 2 to 3 min. Remove from skillet and set aside. In the same skillet, heat vegetable stock to a simmer; keep hot.
  7. When pasta is done, drain well and place in a serving bowl. Add in squash, pine nuts, and vegetable stock. Toss to mix and sprinkle with chopped sage.
  8. OVO/VEGAN