It’s Fall! Make way for wonderful winter squash! Try this simple, yet hearty pasta dish one night this week. This recipe uses items on sale the week of September 23 through 29, 2015.
Ingredients:
- 1 2lb. Butternut Squash – Owner’s Special – $.99/ea. – Save $1 – Peeled, seeded and cut into 1” cubes
- 1 tbsp. olive oil
- 1 tsp. each salt and pepper
- 12 oz. Melina’s Pasta – Owner’s Special – $4.99/12 oz. – Save $2 – Fettuccine or Spaghetti
- 4 Tbsp. Butter
- 2 tsp. Garlic – minced
- 1 Tbsp. Sage – finely chopped
- 2 Tbsp. heavy cream – heated
- Grated Parmesan Cheese – if desired
Directions:
1) Preheat oven to 375 degrees. Spread cubed squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until squash is fork tender but not too soft. Set aside.
2) Meanwhile, cook Melina’s pasta per package directions. Drain – reserving 1 cup of cooking liquid. Set both reserved liquid and pasta aside.
3) In a large sauté pan over medium heat melt the butter. Continue to cook until butter just begins to brown. Turn off heat, add garlic and sage to butter and stir. Slowly add cream and stir.
4) Add cooked pasta to the pan and toss to coat – add a little of the reserved pasta water if pasta is too dry.
5) Add the roasted squash. Gently toss. Check for seasoning – add more salt and pepper if needed.
6) Serve topped with Parmesan cheese – if desired. Serves four.