Friday, September 27, 2013

Squash and Sage Pasta

Fall is here and all those winter squash are in the stores and farmers markets for great prices.  This last winter I was treated to this amazing dish by my friend Jessie at our rep weekend for Total Language Plus.  Of course I did make a couple changes, as you know I most always do, but really didn't have to change very much.
okay so it's crooked on the plate...

Now if like me you're thinking of mushy, glumpy squash that your Grandma used to make, THIS IS NOT IT!  I really don't even like "squash" all that much.  It tastes incredibly "buttery" with only 2T of butter or in my case I subbed a no animal protein butter (Blue Bonnet Light.)

Hope you enjoy it.  It freezes well.  Just grind up all your squash and follow recipe till the browing stage, then cool, bag and freeze.  On cooking day just boil your pasta and have your parmesean on hand if you want to add it.  I did up 4 batches at one time and have three left in the freezer to enjoy.


Squash "browning" in pan
Squash and Sage Pasta
2 T. oil (I used vegetable)
2T butter (I used margarine)
1 butternut squash (peel and send through food processor on course grate, a kitchen aid works well!)
1/3-1/2 cup of chopped fresh sage (from my garden, ymmm)
salt to taste
fettuccine pasta

Heat oil and margarine, add squash and sage.  Cook stirring occasionally till brown about 5-8 minutes.  Cook fettuccine noodles until al dente, drain and add squash, a litte water if needed to stirring consistency and top with Parmesan if you like.

Original recipe said 1/2 of a butternut which I think is only like 2-3 cups of squash but listed 5 cups shredded in the recipe.  I used a whole butternut and I think had more like 6-7 cups of squash but I for sure wanted at least as much squash as pasta (all those vitamin, antioxidants etc..)  Not necessarily "low calorie", but loaded with good stuff for you for sure! 

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