INGREDIENTS:
1lb (500g), peeled, seeded. & cut into small cubes
Salt & freshly ground pepper
7 TBSP Unsalted Butter
1TBSP Olive Oil
8 large leaves Fresh Sage
1/3 c. Pine Nuts – lightly toasted & coarsely chopped
1/2 c. Heavy (double) cream
1lb. Wide egg noodles or pappardelle
METHOD:
1- Roast the squash. Preheat the oven to 450 degrees. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer & season lightly with salt & pepper. Roast until golden brown & tender, 15-25 minutes. Set aside.
2- Make the sauce. Meanwhile, bring a large pot of water to boil. In a large frying pan over medium-low heat, melt the butter with the oil. Add the sage & sauté until fragrant, about 4 minutes. Add the pine nuts & cream, stir to combine, and remove from the heat. Remove the sage and discard. Season to taste with salt and pepper.
3-Cook the pasta. Add 2 TBSP salt & the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 c. of the cooking water. Add the pasta to the sauce. Add thee roasted squash and stir to combine. Add as much of the cooking water as needed to loosen the sauce & serve.
Serves 4
