It feels good to build things. Like recipes, and lego houses, and new skills, and gardens, and bowls.
That pretty, imperfect bowl above was a result of my first ever ceramics class! Flawed and all, it feels better to eat out of than any of my other smooth surfaces. After going through a series of classes earlier this year, I tell you, playing with clay is fun.
I also built (well, really mainly smoothed and stained) the wood that’s placed beneath that bowl. My friend has a new woodshop space, and I’m thrilled with the future furniture ideas I hope to make happen there. Something about creating a tangible product really gets me. Perhaps that’s why I’m such a sucker for photography and recipe development.
This particular recipe was inspired by Two Peas and Their Pod. I love the duo approach they take to blogging. All I can say is, my future husband better be okay with food photography because a lot of that goes down in my life. But good eating, too.
This was delicious and so naturally creamy all on its own. It does have a touch of parmesan, but I even believe you could skip out on that if you wanted to take this vegan. Simply adjust the spices to your taste. One note, make sure to liberally salt the sauce. You’ve got a lot of pasta to season, and the salt will help to bring out the flavors of the squash.
Adapted via Two Peas and Their Pod
- 1 medium butternut squash, seeded and diced
- 3 Tbsp. olive oil
- 8 sage leaves
- 12 oz. whole wheat spaghetti
- 1 1/2 cups water or vegetable broth
- 1 Tbsp. olive oil
- 1/4 cup diced yellow onion
- 2 cloves garlic, minced
- -1 tsp. red chili pepper flakes, or to taste
- -1/4 tsp. dried sage
- 1/8 tsp. ground nutmeg
- 1/4 cup freshly grated parmesan cheese
- Salt and freshly ground black pepper, generously to taste
- Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
- While the squash is cooking, fry the sage leaves. Heat olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
- Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
- Place the cooked butternut squash in a large food processor. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
- In a large deep skillet, heat 1 Tbsp. of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the dried sage, red chili pepper flakes and Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.