Fall is here and gosh we all need something to look forward to, so add this to your 2020 silver-lining bucket list. This recipe takes seasonal favorites such as butternut squash and sage, but includes an olive oil twist. Indeed, PRMRY's Enhance adds a welcome structure and vibrance to the traditionally warm and nutty notes of a dish like this. We are obsessed, and think you will be too. Here's what you'll need:
- 1 box Community Grains Pipe Rigate pasta
- 2 cups 1/4-inch cubed butternut squash
- 20-30 whole, fresh sage leaves
- 3 tablespoons Clover salted butter
- 3 tablespoons PRMRY Enhance extra virgin olive oil for finishing
- 1/4 finely chopped, roasted almonds
- 1/4 grated Parmesan
- Salt and pepper to taste
Place the cubed butternut squash on a cooking tray, drizzle with olive oil (the grocery story extra virgin of your choice, or PRMRY -- read more about our EVOO strategy here) and season with salt and pepper, then add it to an oven preheated to 350F. You'll want to roast the squash for approximately 20-25 minutes, or until the squash is softening, at which point turn up the heat to broil for a few minutes so that the squash begins to brown just a touch. Once it starts to brown, and the squash is nice and tender, remove the tray from the oven to cool. (Don't forget to roast your almonds if you haven't already!)
Meanwhile, prepare the pasta per box instructions, and, as it's boiling, warm 3 tablespoons of Clover salted butter in a medium sauce pan over medium-high heat. Once the butter is melted, add the sage, and cook for 2-3 minutes, moving the leaves regularly. Cook until the butter smells nutty, and the leaves are crisping but still green. Remove the sage from the pan and set aside. Reserve the brown butter.
Once the pasta is finished, strained, and cooled, add it to a serving bowl along with the squash, crispy sage, Parmesan, and roasted almonds. Pour the remaining butter over the pasta, drizzle generously with PRMRY Enhance, and mix. Salt to taste, and serve.