Pasta with Roasted Butternut Squash and Sage

I LOVE butternut squash. This flavorful and tasty winter squash has a nutty, sweet taste, similar to that of a pumpkin. The darker and deeper the orange of the flesh, the richer and sweeter it is. Here are some tips that I found in Real Simple Magazine about how to select and prepare the fall/winter treat:

Choosing the Squash:
Pick a squash that is heavy with smooth, butterscotch-colored skin that looks dusty. The steam should be intact and dry. If the skin is shinny that means it was picked to early.

Storing:
An uncut squash will last for up to three months at room temp. Cut squash, wrapped tightly, will last one week in the refrigerator.

Prepping: 
Start by cutting crosswise at the base of the neck, separating the neck from the bottom. Next using a vegetable peeler, remove the skin from both pieces until you get down to the brightly colored flesh. Cut the bulb in half and using a spoon, scoop out the seeds. Cut the bulb and neck into pieces as desired.

I have made a variety of recipes using winter squash, so I took two favorites and combined them into one winner!  I would recommend serving the pasta with a green vegetable (such as brussel sprouts) on the side, for a complete dinner.

Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces - approx 3 cups
2 tablespoons olive oil
Coarse salt
3/4 pound pene pasta or other tubular pasta
1/2 onion
1/4 teaspoon crushed red pepper flakes
10 fresh sage leaves, coarsely chopped or torn
1/2 cup parmesan
1 cup ricotta

1. Preheat oven to 400 degrees. Placed cut butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Roast in Oven until squash is browned and tender (15-25 minutes)

2. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of liquid and set pasta and reserved liquid aside.

3. Meanwhile, heat 1 tablespoon olive oil in a large skilled over medium. Cook onion until becomes translucent. Add crushed pepper and sage. Add penne and squash and toss gentley, adding reserved liquid as necessary to moisten (not a lot).

4. Add parmesan and black pepper and cook, tossing gently until pasta and squash are headed thoroughly. Serve immediately with more grated cheese and a dollop of ricotta if desired.

Look out for more butternut squash recipes to come!!