Butternut Squash is now in season. As I write this, I have some baking in my oven that I picked fresh from the garden. I love the way it makes my whole house smell like the warm sweetness of the fall season.
Butternut squash is a winter squash that is native to the western hemisphere, and has been eaten by the natives of Mexico since 5500 B.C. One cup of butternut squash has only 80 calories, vitamins like A and C and lots of Iron. So dig in!
This recipe combines the warm sweetness of butternut squash with the earthy flavors of sage and pine nuts. The dish pairs well with a Pinot Grigio, Riesling or Chenin Blanc.
5 tbsp. butter
About 8-10 medium sized sage leaves
¼ cup lemon juice
½ butternut squash, peeled and cubed
Choice of pasta
Salt and pepper
2-3 tbsp. olive oil
¼ cup pine nuts- lightly toasted in oven for about 2 minutes
Parmesan or goat cheese to garnish
Cut squash into ½-1 inch cubes and place onto baking sheet. Drizzle with olive oil, and salt and pepper and cook uncovered at 450 degrees for about 30 minutes, or until tender. Cook pasta according to directions. While pasta is cooking, melt butter in a sauce pan and cook on low until it turns a golden brown. Add the sage leaves and remove from heat. Add lemon juice and salt and pepper to taste. Drain pasta and pour butter sauce, cubed butternut squash and toasted pine nuts on top. Finish with cheese to garnish.
Recipe by Karen Grimes and Chef Emily Buller