Butternut Squash and Fried Sage Pasta

Ingredients for Butternut Squash and Fried Sage Pasta

• 230g whole-wheat penne

• 1 tablespoon olive oil

• 8 sage leaves

• 1 medium red onion, thinly sliced

• 2 garlic cloves, finely chopped

• 1 medium butternut squash (about 900g ), peeled, seeded and cut into 1-inch cubes

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 40g grated Parmesan

How to make Butternut Squash and Fried Sage Pasta

Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 180ml water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 240ml cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.