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Penne with Winter Squash and Fried Sage
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
In this cozy recipe, I fry sage leaves in olive oil until crisp, then I braise cubes of winter squash with the infused oil to make a chunky sauce for the pasta. Serve with a roasted beet, walnut, and blue cheese salad.
Ingredients
- Extra-virgin olive oil,
3 tablespoons - Fresh sage leaves,
⅓ cup ⅓ oz
Method
- Bring a large pot of salted water to boil. Meanwhile, in a large sauté pan, warm the oil over medium-high heat. Working in batches, fry the sage leaves until crisp and beginning to brown, 3 minutes. Using tongs, transfer the leaves to a paper towel-lined plate.
- Add the squash to the pan with the sage oil and season with salt and pepper. Cook, stirring once, unt
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