Crispy Farfalle with Roasted Butternut Squash, Sage, and Pine Nuts
Delight your taste buds with this hearty one-dish meal that features perfectly roasted butternut squash, aromatic fried sage, and crunchy pine nuts, all tossed with golden, crispy farfalle pasta. The warm flavors of autumn come together seamlessly in this dish, enhanced by the nutty richness of high-quality parmesan cheese. Ideal for a cozy dinner, this recipe balances savory and sweet notes while providing a satisfying texture. Enjoy the artistry of cooking while filling your kitchen with delectable aromas, making it a frosty fall evening's perfect accompaniment.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Butternut squash
1 (medium, peeled and cut into 1-inch cubes)
Sweet onion
1 (small, peeled and diced)
Garlic cloves
3 (minced)
Olive oil
4 (tablespoons, divided)
Salt
to taste
Pepper
to taste
Fresh sage leaves
1/2 (cup, divided)
Farfalle pasta
1 (lb, cooked until al dente)
Pine nuts
3/4 (cup, toasted)
Parmesan cheese
1 (cup, shredded or shaved)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Begin by preparing the butternut squash: carefully cut it in half and scoop out the seeds and stringy insides.
3
Place the squash halves upside down and peel them carefully to avoid injury.
4
Cube the peeled squash into 1-inch pieces for even roasting.
5
In a mixing bowl, combine the cubed squash with the diced onion, minced garlic, a drizzle of olive oil, and season with salt and pepper to taste.
6
Chop half of the fresh sage leaves and toss them into the squash mixture for added flavor.
7
Spread the squash mixture in a thin, even layer on a large baking sheet. Roast in your preheated oven for about 40 minutes, or until the squash is tender and lightly caramelized.
8
While the squash is roasting, bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
9
Once the squash is nearly done roasting, heat two tablespoons of olive oil in a large, high-sided sauté pan over medium heat. The oil is ready when you see it pop slightly.
10
Carefully add the remaining fresh sage leaves to the hot oil and fry them for about one minute, until they begin to crisp and curl. Use a slotted spoon to remove the leaves and sprinkle lightly with salt. Set aside.
11
In the same pan, add half the cooked farfalle, half the roasted squash mixture, and crumbled fried sage. Stir together and cook for about five minutes, allowing the pasta to develop a crispy texture on some edges.
12
Stir in the toasted pine nuts and cook for an additional minute to incorporate.
13
Gently fold in half of the parmesan cheese, allowing it to melt slightly before serving.
14
Repeat the cooking process with the remaining ingredients, ensuring each batch gets the same crispy treatment. Serve hot and topped with the remaining parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Crispy Farfalle with Roasted Butternut Squash, Sage, and Pine Nuts.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the required oven temperature?
The oven should be preheated to 375°F (190°C).
How should I prepare the butternut squash?
Cut it in half, scoop out the seeds, peel carefully, and cube into 1-inch pieces.
What size should the squash cubes be for roasting?
The squash should be cut into 1-inch cubes for even roasting.
How long does the butternut squash need to roast?
It should roast for about 40 minutes or until tender and lightly caramelized.
What ingredients are roasted with the squash?
Diced sweet onion, minced garlic, olive oil, salt, pepper, and chopped fresh sage leaves.
How should the farfalle pasta be cooked?
Cook it in a large pot of salted water according to package instructions until al dente.
When do I add the sage leaves?
Half of the sage is chopped and roasted with the squash, and the other half is fried in olive oil.
How do I know the olive oil is ready for frying the sage?
The oil is ready when you see it pop slightly in the sauté pan.
How long should the fresh sage leaves be fried?
Fry them for about one minute until they begin to crisp and curl.
What is the purpose of the sauté pan in this recipe?
The sauté pan is used to fry the sage and then crisp the pasta and squash mixture.
How long do I sauté the pasta and squash?
Cook the mixture for about five minutes to allow the pasta to develop a crispy texture on the edges.
When should the pine nuts be added?
Stir in the toasted pine nuts after the pasta and squash have sautéed for five minutes.
What type of cheese is used for this dish?
High-quality shredded or shaved parmesan cheese is used.
How is the parmesan cheese incorporated?
Fold in half of the cheese before serving and top the final dish with the remaining half.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as a vegetarian dish.
How much olive oil is needed in total?
A total of 4 tablespoons of olive oil is used, divided between roasting and sautéing.
What type of onion works best for this recipe?
One small sweet onion, peeled and diced, is recommended.
How many garlic cloves are required?
The recipe calls for 3 minced garlic cloves.
How much pasta is used in this recipe?
The recipe uses 1 lb of farfalle pasta.
Should the pine nuts be toasted?
Yes, the recipe specifies using 3/4 cup of toasted pine nuts.
Can I cook the entire batch of pasta and squash at once?
The instructions recommend repeating the process in batches to ensure everything gets properly crispy.
What is the flavor profile of this dish?
It balances savory and sweet notes with nutty richness and aromatic herbs.
What tools are suggested for removing fried sage?
A slotted spoon should be used to remove the sage leaves from the hot oil.
How should the fried sage be seasoned?
Sprinkle the fried sage leaves lightly with salt after removing them from the oil.
Is this a good meal for autumn?
Yes, it is described as an ideal accompaniment for a frosty fall evening.
What is the texture of the squash after roasting?
The squash should be tender and lightly caramelized.
How much parmesan cheese is required?
One cup of shredded or shaved parmesan cheese is used.
How should the dish be served?
Serve it hot, topped with the remaining parmesan cheese and fried sage.