Recipe of the Month

[fauxklore]

This month's new recipe was pan-fried farfalle with butternut squash, fried sage, and pine nuts. The squash was roasted with onion, garlic and olive oil, taking one pan. The pasta was cooked al dente, taking another pan. Pine nuts were toasted, taking another pan. The sage was fried in yet another pan and, after it was removed and crumbled, everything went back into that frying pan to be cooked until the pasta was just starting to get crispy. Final step was tossing with some parmesan cheese.

Verdict is that it was good, with the sage nicely setting off the sweetness of the squash. But it took too many pans, so I don't think I'll make it again.

Comments

[joeylemur.livejournal.com]

*DROOL*

I may have to try this... I need to try butternut squash again. My last experiment, I neglected to remove the skin...

You could reduce the pan count. In one pan: toast the pine nuts, remove, set aside, and then fry the sage in the same pan. The squash can probably be done in foil. The pasta will, obviously, require a pot, but that can't be helped.

[fauxklore]

Actually, I toasted the pine nuts in a small tart pan in the oven, at the same time as I was roasting the squash in a larger baking dish.

I was smart enough to buy cubed butternut squash - had I had to peel and chop it myself, I'd never have gotten around to it.

By the way, I may try another butternut squash recipe soon, as I also found an interesting sounding recipe for a Moroccan tagine which calls for it.

[slymongoose.livejournal.com]

I assume the sage was fried up in butter?

Scalo makes a version of this now and then. I love it.

[fauxklore]

No, it was fried in olive oil.