Diana's Italian professor, who gave her the recipe, would not approve of my liberal additions to this simple dish, but I couldn't help it. I threw in some roasted portabellas and sage crisped in butter. My excuse for sage was that I needed to use it before it went bad. Can't think of any legitimate excuse for portabellas except that they taste so good with butternut squash.
1 small butternut squash
2+1 Tbsp olive oil
2 portabella mushroom caps
8 oz pasta
2+1 Tbsp butter
12 sage leaves
1 garlic clove, minced
1/4 cup grated parmesan
Salt and pepper
- Preheat the oven to 400F and set the rack in the lower third of the oven.
- Prepare a large pot of water with salt for pasta and bring to a boil while roasting veggies.
- Cut butternut squash in half lengthwise, remove the seeds, and cut into 3/4 inch slices. You don't have to peel the squash since the skin tastes good when roasted.
- Season squash generously with salt and pepper, drizzle with 2 Tbsp olive oil and spread in a large shallow baking dish in one layer.
- Roast in the lower third of the oven for 30 minutes. Flip and roast another 20-30 minutes or until very tender and slightly caramelized.
- After flipping squash, season mushrooms with salt and pepper, drizzle with 1 Tbsp olive oil, and add to the butternut squash baking dish if there is room or another baking dish. Roast 20-30 minutes so that the mushrooms and squash are done at roughly the same time.
- Slice portabellas 1/4 inch thick.
- Cook pasta according to box instructions.
- While pasta is cooking, set a skillet with 2 Tbsp of butter over medium heat. When butter is melted, add sage leaves in one layer. Fry until they stiffen slightly, about 1 minute. Flip with a fork, and fry until crisp, about 1 minute. Remove sage to a plate and set aside.
- Turn down the heat to low, add the garlic and cook until golden, about 1 minute. Take off heat and cool slightly, 2-3 minutes.
- Season garlic butter with salt and add a sprinkle of parmesan. Mix well.
- Drain pasta, and mix with butternut squash, mushrooms, sage leaves, garlic-sage butter and additional 1 Tbsp of extra butter. Sprinkle with cheese and serve.