Penne with Winter Squash and Fried Sage

Name: Penne with Winter Squash and Fried Sage
Yield: Makes 4 servings
Ingredients: Extra-virgin olive oil, 3 tablespoons; Fresh sage leaves, ⅓ cup (⅓ oz/10 g) packed (about 25 large leaves); Butternut, hubbard, or acorn squash, 2¼ lb (about 1 kg), peeled, seeded and cut into ¾-inch (2-cm) cubes; Butternut, hubbard, or acorn squash, 2¼ lb (about 1 kg), peeled, seeded and cut into ¾-inch (2-cm) cubes; Butternut, hubbard, or acorn squash, 2¼ lb (about 1 kg), peeled, seeded and cut into ¾-inch (2-cm) cubes; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; Garlic, 2 tablespoons finely chopped; Vegetable broth, 1 cup (8 fl oz/250 ml); Red pepper flakes, 1 pinch; Penne pasta, ¾ lb (375 g); Parmesan cheese, ⅓ cup (1⅓ oz/40 g) grated; Lemon juice, 4 teaspoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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

Dinner
Pasta
Vegetarian
Autumn

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