"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.