Butternut squash and sage fried pasta

21 Nov

Fried pasta is one of my favourite things ever. I am always the one who likes the crunchy bit of pasta in the corner of the lasagna dish. There is something so satisfying about slightly crunchy cooked pasta; sauces always seem to intensify with frying too, especially with a spoonfuls of extra Parmesan!

I’m not going to lie, it’s not the healthiest. However a plate of fried pasta can easily be justified – fry in olive oil and use vegetables… there we go J
I recently went for a weekend in Exeter to visit a few friends. We made a big butternut squash risotto before a night out and my love for squash was rekindled. Due to Nice’s constant mild temperature (I am actually craving it to be a bit cold and rainy now and then – I want an excuse to get into bed and watch Downton Abbey on repeat whilst eating chocolate) I haven’t really cooked any seasonal winter dishes. Therefore, a squash was bought.

This is the first of two dishes we made; it’s an adaptation of www.thekitchn.com’s recipe!

Serves 2:
Half a butternut squash.
1 small onion
2 tablespoons fresh or dried sage (we used dried – economical students :D)
50g Parmesan
Large clove of garlic
150g farfelle or rigatoni pasta (we used a combination)
Salt and pepper
Olive oil

Method.
1. Preheat your oven to 180 Celsius (fan.) Half your butternut squash length-ways, scoop the seeds out and peel (it’s an effort but worth it!)
2. Chop your squash into 1 inch cubes.
3. Finely chop your onion and garlic.
4. In a large baking sheet, toss the squash, onion and garlic with a few glugs of olive oil, sprinkle with half the sage and season well. Leave for around 40 minutes until the squash is soft.
5. Cook your pasta to packet instructions. Drain well and set aside.
6. Meanwhile, in a heavy bottomed frying pan, heat up 2 tablespoons of olive oil with the rest of the sage on a medium-high heat for 2 minutes. If you have two frying pans, then heat them both up to save having to fry in two batches.
7. Add half the pasta and squash mixture to the frying pan (or half in each pan) and heat until the pasta is going brown around the edges (or until your pasta is as crispy as you like). Try and mix your pasta and squash together so it becomes a sort of sauce.
8. When cooked, add half the Parmesan to the frying pan and mix well.
9. Serve onto hot plates and sprinkle on the rest of Parmesan. Enjoy!

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