Thursday, September 20, 2012

Week 14: Pasta With Roasted Squash, Mushrooms, and Sage

I made butternut squash-filled ravioli once -- only once. The recipe used wonton wrappers for the pasta, and while it was not a total disaster, it was not worth repeating, either. Someday, in a more ambitious moment, I'll go the complete route from scratch. In the meantime, there's today's recipe. It mimics the flavor combination that I was going for, but eliminates much of the work. Definitely one for the "repeat" list.

(And now that I'm contemplating the recipe, I think it would be great to try pairing the roasted vegetables with ricotta-filled ravioli or cheese tortellini, instead of just plain pasta. Lots of delicious possibilities here.)

Pasta With Roasted Squash, Mushrooms, and Sage
(Adapted from Beyond Salmon. Serves 4. If you roast more squash than you want for this dish, you can use some of the roasted cubes in one of these salads.)

1 butternut squash (about 2 pounds), seeded, peeled, and cut into 3/4-inch to 1-inch cubes
About 2 Tbsp olive oil, divided use
Salt and pepper
2 portabella mushroom caps, cleaned
8 ounces pasta (I used farfalle)
1 Tbsp butter
12 sage leaves (or more, to taste)
1 garlic clove, minced
1/4 cup grated Parmesan cheese

Preheat your oven to 425 degrees. Toss squash cubes with a tablespoon (or little more) of olive oil and spread them out in a single layer on one or two baking sheets. Sprinkle with salt and pepper. Place the mushrooms on a baking dish (they can share space with the squash), brush with olive oil, and season with salt and pepper.

Roast the squash and mushrooms for 20 to 30 minutes,  flipping the pieces about halfway through the cooking time, until the squash is soft and just beginning to caramelize. Remove from oven. When the mushrooms are cool enough to handle, slice them 1/4-inch thick.

Meanwhile, bring a large pot of water to a boil, and cook the pasta according to the directions on the box.

Melt the butter in a small skillet over medium heat. Add the sage leaves in one layer. Cook 1 to 2 minutes, until the leaves begin to stiffen and crisp, then add the garlic. Continue to cook until the garlic turns golden, about 1 minute. Remove from the heat.

Drain the pasta well, then mix in the roasted squash, mushrooms, and sage-garlic butter. Sprinkle with cheese, or serve the cheese on the side.

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