Pasta Pan-Fried with Butternut Squash, Sage + Pine Nuts
The cold, harsh winter weather these past few days has us in the mood for some warm, comfort food! This recipe from purely elizabeth ambassador, Dani Sturtz is a healthy spin on traditional pasta shells, full of flavor and texture with butternut squash, garlic, sage + pine nuts.
Ingredients:1 medium butternut squash (or buy the butternut squash pre-cut) 3 cloves of garlic, minced Olive oil Salt and pepper 1/2 cup of fresh sage leaves 1 pound of pasta (I used gluten-free shells, but feel free to use whatever kind you fancy) 3/4 cup pine nuts, toasted
Heat the oven to 375 degrees. Cut the butternut squash in half and scoop out the seeds and strings. Flip the squash upside down and peel. Cut into 1-inch cubes then toss with the garlic, salt and pepper, and a drizzle of olive oil. Mince the garlic cloves with half of the fresh sage leaves and also toss with the squash.
Spread the squash mixture on a baking sheet and roast for about 40 min or until squash is soft.
Cook pasta according to the directions on the package. Drain and set aside. Heat up 2 tablespoons of olive oil in a sauté pan then add the rest of the sage leaves and the pasta and the butternut squash. Cook and stir frequently for 5 minutes or until the pasta is heated through and some of the edges are getting crispy. Add in the pine nuts and cook for another minute. Stir everything one last time then serve and enjoy!