Recipe of the Month

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.