Baked Pasta with Butternut Squash and Sage
- 1/4 c. butter
- 1 large cooking onion, diced
- 1 small clove of garlic, minced
- 4 tbsp. chopped fresh sage
- 4 cups of cubed, butternut squash
- 2 c. vegetable stock
- 1 cup of whipping cream
- 1 tsp. salt
- 3/4 lb. of short pasta
- 2 cups of coarse breadcrumbs
- 2 tbsp. (25 ml) finely chopped parsley
- 3/4 cup of grated Parmesan cheese
- 2 tbsp. melted butter
- Heat the butter in a large sauté pan or a wok, over medium-high heat until it starts to turn light brown. Add the onion and cook until starting to soften.
- Add the garlic and sage and cook for about 1 minute.
- Add the squash and cook stirring for about a minute. Add the stock and salt. Reduce heat to medium and continue to cook, until the stock is evaporated and the squash is tender. Season generously with freshly cracked pepper and additional salt if necessary.
- Reduce heat to low. Take half of the squash mixture and puree with the cream. Return to the pan.
- While the squash is cooking, in a large pot of salted boiling water, cook the pasta until just al dente. Reserve 1/2 cup (125 ml) of the pasta water and add to the squash mixture.
- Drain the pasta. Add to the pan with the squash and toss well to combine.
- Season with salt and pepper to taste.
- Transfer to a greased 9 x 12 casserole.
- In another bowl, combine the breadcrumbs, parsley, Parmesan and butter.
- Sprinkle over the pasta.
- Bake in a preheated 350 F. oven for 30 minutes or until topping is golden