Winter Squash Pasta Sauce with Sage
Homemade, rich and creamy squash-based sauce coating a plate fresh noodles, topped with crispy sage leaves.
Melt butter over medium-low heat add onion and sweat for 10 minutes. Add celery, carrot and add minced garlic cloves. Scatter dried spices over top and allow to allow to cook for an additional 5 minutes. If it gets too dry or starts to brown, turn down the heat.
If you're using acorn squash, it's a pain to peel. Cut it in half, scoop out seeds and roast it first for 1 hour at 400 degrees. When it's soft, scoop out squash and discard peel.
Add in your squash, the wine, and cider to the pot. Add a little salt (1 tsp) and pepper (1/2 tsp.) Cook until the squash is soft, and then blend with an immersion blender or in a high-speed blender, like a Vitamix.
While the sauce cooks, heat up the additional butter or oil over high heat and fry the sage leaves. Serve sauce on top of pasta with the fried sage leaves crumbled on top, maybe with a little finely grated cheese.
Ingredients
Directions
Melt butter over medium-low heat add onion and sweat for 10 minutes. Add celery, carrot and add minced garlic cloves. Scatter dried spices over top and allow to allow to cook for an additional 5 minutes. If it gets too dry or starts to brown, turn down the heat.
If you're using acorn squash, it's a pain to peel. Cut it in half, scoop out seeds and roast it first for 1 hour at 400 degrees. When it's soft, scoop out squash and discard peel.
Add in your squash, the wine, and cider to the pot. Add a little salt (1 tsp) and pepper (1/2 tsp.) Cook until the squash is soft, and then blend with an immersion blender or in a high-speed blender, like a Vitamix.
While the sauce cooks, heat up the additional butter or oil over high heat and fry the sage leaves. Serve sauce on top of pasta with the fried sage leaves crumbled on top, maybe with a little finely grated cheese.
Definetly needs some S+P and sprinkling of parm cheese. Very good though! Served over Ohio City fresh pasta.