I love pasta and can eat it at every meal if I allowed myself to. It must come from my Italian heritage. I also love trying to find new ways to eat and enjoy it while staying with the season. Beautiful squashes are in season right now along with Brussels sprouts…I think I am on to something! The squash, Brussels sprouts; marry them together with garlic, sage, dried cranberries and let us not forget the butter. Toasted pine nuts and parmesan to top it off equal to something delightful. Let me know if you like it too. (We had seconds as I am sure you will too.)
Fall Pasta (feeds 4-6)
1 – 2 little winter squashes, seeded and chopped
1 lb of Brussels spouts, trimmed and sliced
4 oz of butter
4 – 5 fresh sage leaves, thinly sliced
2 cloves of garlic, minced
¼ cup of dried cranberries
Sea salt and pepper to taste
Parmesan and toasted Pine Nuts to taste
1 lb of pasta, spaghetti or linguini preferred
First, place a large pot of salted water over high heat and wait for it to boil. Meanwhile, place a sauté pan over medium heat and once pan is warm melt your butter in it. Add your squash and sage to the butter and let it all simmer until your squash becomes ender. (It is okay for the butter to brown a bit, but if you feel it is getting too dark you can lower your heat.)
Next, place your Brussels sprouts in your sauté pan and stir well. Add in your garlic and dried cranberries and stir well and let it simmer together. Season it all well with sea salt and pepper. If this is done before your water is boiling or pasta is done cooking remove from heat so that you do not overcook it or scorch it.
Finally, cook your pasta to the instructions on the box and strain it well. Place your strained pasta in a serving bowl and poor your sautéed squash and Brussels’ spouts mixture over it. Toss it all together well and serve with the pine nuts and parmesan cheese to top it off.