Pasta with winter squash and fresh sage
8 oz. small pasta (I like orrecchiette--"little ears"), cooked and drained
1 large acorn squash, or a similar amount of delicata, dumpling, or similar squash, seeded and baked
2 cloves garlic, minced
3-5 Tbsp. extra-virgin olive oil
5-6 large leaves fresh sage, sliced thinly crosswise
salt and pepper to taste
Saute the garlic in the oil over medium-low heat until it just starts to turn golden. Add the sage and use a small spoon to scoop the squash into the skillet in bite-sized pieces. Add a generous pinch of salt, then toss to blend. Add in the cooked pasta and mix again (probably best with a utensil this time!), adding the pepper and extra oil and/or salt as needed.
eestiplika adds spinach and pine nuts to hers, which would both be great additions. She also uses rosemary and basil instead of the sage. I would think you could use a number of different herbs well here.
I served this with a mixed-green salad and cannellini cooked with fire-roasted tomatoes and Italian parsley. The tartness of the tomatoes was a nice contrast to the sweetness of the squash.
Half Acre Day - Half Acre Day - Limo