Sorry – that was a really long title. But honestly, I couldn’t help it. It’s the truth!
When my husband and I arrived at Atlanta, Georgia late Sunday night, we were hungry and tired of driving. And, (super sorry to say this), but still on a money-saving splurge. To avoid eating out and getting super-awesome-mouth-watering #ButIt’sSoMuchEasierToGet take-out, we walked to the grocery store a half mile away. We get there and immediately begin brainstorming cheap and easy things to make for dinner.
And then I have a Gordon Ramsey epiphany: Sage and butter. Simple, easy, and always good. He said something to that affect on MasterChef a few weeks ago to Luca (by the way, Luca’s accent only makes him more adorable). So, we grabbed a butternut squash, some oil, and a small onion and made a run for it (after paying, of course).
Butternut Squash and Sage Pasta
1 small butternut squash, peeled, de-seeded, and chopped – makes around 3-4 cups total
1 small onion, chopped – or, around 3/4 cup
1 Tablespoon oil (I used a mediterranean oil blend of olive, grapeseed, and canola)
4 oz. cooked pasta, drained and tossed with around 2 teaspoons oil (Penne or Rigatoni Pasta works best here – the large holes and pasta shape really hold up to heartier sauces, so much better than linguini or spaghetti – BUT – use what you have; I won’t judge)
1/2 cup pasta water
2 Tablespoons crushed dried sage leaves (or 1/4 cup fresh – chopped)
2 pinches ground nutmeg
salt and pepper, to taste
Directions: Place large skillet over medium heat. Add oil and onion. Cook until tender. Add squash, sage, and nutmeg and cook until tender and fragrant. Add water, season with salt and pepper, and smash with a fork or the back of a spoon until a “sauce” forms. You can also use a blender to do this. I left some squash chunks, just because I like it that way – but a good sauce is like peanut butter – chunky and smooth both work well on a sandwich. Toss with pasta and serve. Garnish with additional sage, if needed.
Makes: 4 servings