I spend more time than the average person thinking about food, I’m almost certain of it. Before falling asleep and upon waking, I’m deciding what breakfast is going to be. At school, at work, while making other food, I’m concocting dinner ideas, sometimes pondering ways to eek out a meal from the few things I’ve got left lying around the fridge when grocery shopping hasn’t happened for a while, other times staring at a lone butternut squash from the CSA box, trying to think of a novel way to use all that remains of our 20-week adventure of eating local produce.
I wanted to honor this beautiful squash, this bright orange beauty that turned dewy and permeated the kitchen with a sweet, musky scent as soon as I sliced it open. So I invented something, though I’m sure the flavors have met before in other kitchen. It’s something I’d call comfort food – like macaroni and cheese, but better. I scribbled the game plan on an index card and got to work.
This is the kind of food we want to fill our bellies with when the weather gets feisty. It’s pasta that has lots going on (which I love since I get bored easily when eating a lot of the same thing.) It’s goat-cheese creamy, pecan crunchy, sage earthy, nutmeg spicy and butternut sweet, and a little nutty thanks to the addition of brown butter which in my opinion really put it over the edge of awesome. To counter the richness of the dish, serve it with an easy mixed green salad and some pear slices.
Butternut squash and goat cheese pasta with toasted sage pecans
Prep: 35 mins Cooking time: a hour or so
Serves 4, probably with some leftovers
1 butternut squash, halved with seeds scooped out
2 tablespoons coconut oil or butter
1 teaspoon coarse salt
½ teaspoon grated nutmeg
8 oz (1/2 package) whole wheat linguini noodles
1 cup pasta water, reserved
3 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
3-4 leaves sage, en chiffonade
½ cup pecans, chopped
¾ cup crumbled goat cheese
freshly grated nutmeg
salt and pepper to taste
Pre-heat oven to 475° F.
Place squash halves skin side down on a foil-lined baking sheet.
Rub squash flesh (inside part) with coconut oil or butter; you want a nice even layer of fat.
Sprinkle squash liberally with coarse salt and grated nutmeg.
Place squash (on baking sheet) into the pre-heated oven and roast until you can easily poke a fork through the thickest part of the squash’s flesh, (but squash is somewhat firm, not mushy) about 30-40 minutes.
Allow squash to cool.
Remove skin from squash. It should peel off pretty easily, but you may need to slice some off with your knife too.
Dice squash into ½ inch cubes and store in fridge until you’re ready to prepare the meal. (I made my squash in the morning, went about my day, and then prepared this dish that evening for dinner.)
Boil a large pot of salted water for pasta.
Once water is boiling, add half a package (8 oz) whole wheat linguini noodles.
While pasta cooks melt 3 tablespoons butter in a skillet over low heat. Continue to cook butter very slowly until it takes on a nutty, almost sweet smell.
Add the garlic and onion to browned butter and turn up heat slightly to sauté the alliums for about 5 minutes under tender and slightly brown.
Add nutmeg, salt and pepper to skillet, allowing spices to toast for a minute.
Add sage and pecans, and a drizzle of olive oil if things are getting dry. Stir and cook for about 3 minutes, until sage is wilted and nuts are toasted and shiny.
When pasta is al dente, remove from heat and drain, reserving a cup of the pasta water.
Return pasta to pot and add cubed squash, goat cheese and half the pasta water. Turn on heat to medium low and stir to combine.
Add the pecan and sage mixture from skillet into pasta pot, making sure to get all the butter and browned bits using a spatula. Add remaining pasta water as needed and stir to combine.
Taste for salt and adjust as needed.
Top each serving with a few whole pecans and a bit of goat cheese. Enjoy!