- 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
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.
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.
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.
Garnish with crispy sage and Parmesan cheese, if desired.
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.