"Creamy Delicata Squash Cellentani Pasta with Crispy Sage and Herbs. No cheese in this dish, but there is definitely a bit of cream."
Creamy Delicata Squash Pasta with Crispy Sage
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To crisp the sage, heat a bit of olive oil in a small sauté pan over medium heat. Add the sage leaves and cook for about 10 seconds, or until the leaves crisp up.
Prep time 10mins
Cook time 15mins
Serves or Makes: 2-3
Recipe Card
ingredients
- 1 tablespoon ghee
- 1 small onion, minced
- 1 clove garlic, minced
- 1 small delicata squash, peeled, deseeded, halved and sliced
- 1/4 cup white wine
- 1/4 cup vegetable stock
- 1/4 cup heavy cream
- Salt and black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon freshly chopped sage
- 4 ounces pasta, cooked according to package directions
- Crispy sage, optional for garnish
- Parmesan cheese, optional for garnish
Method
Step 1
Heat ghee in a large sauté pan and add onion and garlic. Cook over low heat until they start to caramelize, then add the squash slices. Cook for about 5-10 minutes, or until squash is tender, then remove half of the cooked squash from the pan and set aside.
Step 2
Deglaze the pan with the wine and stock and cook until you are able to mash to squash with the back of a fork. Add cream, and season with salt, pepper, thyme and sage. Mash the squash with a fork until a somewhat smooth sauce has formed.
Step 3
Add the cooked pasta and reserved squash to pan and stir to combine. Add a bit of stock or some of the pasta water if needed to help sauce come together.
Step 4
Garnish with crispy sage and Parmesan cheese, if desired.