Fall is finally in the air, at least in most places. Here in Florida we had a little teaser, with a day or two of open windows and cool breezes before turning on the AC again. Still, it’s put me in the mood for fall foods and butternut squash is one of my favorites. This pasta dish is on my menu this week, made with penne and tossed with gorgozola. There’s a little prosciutto in the fridge so I think I’ll brown that up along with the shallots and toss it in too.
- Butternut Squash
- Shallots, 2 or 3
- Sage, 2 to 3 tablespoons snipped
- Chicken Bouillon Base
- Cream, 1/2 cup
- Pasta of your choice, about a pound
- Olive Oil
- Parmesan (or Gorgonzola)
Cut the squash in half lengthwise and scoop out the seeds.
Place it cut side down on a baking sheet and bake at 350 to 400 for about 30 minutes, or until it’s tender when poked with a fork. Take it out and let it cool.
Meanwhile, put water on to boil for the pasta and snip the sage.
Slice the shallots.
Once the squash is cool enough to handle, cut it into 1 to 2 inch chunks and pull off the skin.
By now the water should be boiling so start the pasta.
Heat a bit of olive oil over medium heat. Saute the shallots until they’re soft and just starting to brown. Add the sage and cook a few more minutes.
Although I liked the nutty flavor of it, the couscous was NOT a big hit so we switched to penne at the last minute.
Drain the pasta, reserving a bit of the cooking water. Dump it into the saute pan with shallots and sage. Add a teaspoon or so of the chicken bouillon base and a cup of the pasta cooking water. Season with salt and pepper to taste.
Stir in the cream.
Add the squash and stir gently over low heat for a few minutes.
Serve with freshly-grated Parmesan or crumbled Gorgonzola.