Roasted Butternut Squash & Sage Pasta

26 Sep
  • However much butternut squash you got (1-2), peeled and chopped into bite-sized pieces
  • A small onion, chopped fine
  • 3 cloves of garlic
  • 2 T fresh chopped sage (or more)
  • butter
  • olive oil
  • salt & pepper
  • allspice
  • 1/2 C (or less) chicken broth
  • 1/4 C (or less) bread crumbs
  • 1/8 C parm.
  • pasta

Toss the butternut squash with olive oil, salt and pepper and roast at 350 until soft (25 mins).  Then saute onions (in butter) with garlic in medium-large cast iron.  Add sage and butternut squash.  Season with salt, pepper and allspice.  Splash in chicken broth as it cooks to keep everything moist.  Let cook on low heat for a while – to get it a bit softer and melded together.

In a different pan, toast breadcrumbs and parm until golden brown.

Mix together pasta and butternut squash, sprinkle with breadcrumbs mixture to taste.  Eat!

 

 

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