Friday, November 11, 2011

Sage Advice

Were would Thanksgiving be without sage? Nowhere, that's where. Sage is one of those things that makes fall, well fall. You can't have stuffing without sage, and you can't have Thanksgiving without stuffing. But you can use sage in other dishes as well... so here is one for ya. Oh, and this recipe came right off the website Dancing Carrots. If you like super healthy, yet delicious dishes... this is the place for you. I've tried some of their recipes, and so far they are hit in our house.

Ok so onto the recipe already! I did omit the pine nuts because I didn't have any on hand, but it was still delicious! Happy fall!

Butternut Squash Penne

by on October 24 ,2011

butternut penne

This is a modified version of a favorite recipe given to me while I was in college. Olive oil replaces most of the butter, and there are almost equal amounts of squash and whole wheat pasta. Serve with a side of green vegetables or a salad and you have a meal!

1 Tbsp. Butter
3 Tbsp. Olive oil
3 Tbsp. Fresh Sage, finely chopped
½ cup vegetable or chicken broth
¼ cup toasted pine nuts
1 medium butternut squash, peeled, seeded, diced into 3/4” cubes (4 cups), and boiled just until fork tender
5 cups cooked whole wheat penne pasta (8-10 oz. dry)
salt and pepper to taste
grated parmesan cheese

SAUTE: Place butter, olive oil, and sage into a large saute pan over high heat. After one minute, add the broth, toasted pine nuts, boiled squash and cooked pasta. Stir until all is coated with the sauce. Add salt and freshly ground pepper to taste.
FINISH: When thoroughly heated, plate immediately and top with Parmesan cheese.