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Egg Noodles with Roasted Squash

To prepare a winter squash, first cut it in half lengthwise with a sharp knife. Then use a vegetable peeler to remove the thin outer layer. Scoop out the seeds with a large metal spoon and cut the flesh into bite-sized pieces.

Ingredients:

  • 1 lb. butternut or calabaza squash, peeled, seeded and cut into small cubes
  • Salt, to taste, plus 2 Tbs.
  • Freshly ground pepper, to taste
  • 7 Tbs. unsalted butter, at room temperature
  • 1 Tbs. olive oil
  • 8 large fresh sage leaves
  • 1/3 cup pine nuts, lightly toasted and coarsely chopped
  • 1/2 cup heavy cream
  • 1 lb. wide egg noodles or pappardelle

Directions:

Roast the squash
Preheat an oven to 450°F. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15 to 25 minutes. Set aside.

Make the sauce
Meanwhile, bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the sage leaves and sauté until fragrant, about 4 minutes. Add the pine nuts and cream, stir to combine and remove from the heat. Remove the sage leaves and discard. Season with salt and pepper.

Cook the pasta
Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce. Add the roasted squash and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).