This dish smelled so good that I kinda did a rush job with the photography. I threw this together last night out of odds and ends in the fridge and a ClosetCooking recipe search. This is one of his recipes, much modified by me, and it turned out incredibly good. He went through a sage, onion, squash phase recently, and I'm going through the same phase now. The Hotlinks are actually a very complimentary flavor, so don’t be afraid of them. --AnglophileLV
Butternut squash and sage pasta for two
1 tablespoon oil
1/3rd onion (chopped)
2 cloves garlic chopped)
2 tablespoons fresh sage (chopped)
1/2 tsp allspice (nutmeg will also work)
Salt and pepper to taste
1 Hotlink sausage (chopped) links
1 generous splash white wine
1 cup chicken stock
2 cups butternut squash cubed
enough pasta for two – rottini or penne work well
¼ cup heavy cream
½ Tb flour
parmigiano reggiano to taste
For crispy fried sage leaves:
1 handful whole sage leaves
1 Tb butter
1. Heat the oil in a pan.
2. Add the onion and garlic. Saute until onions are partially carmelized and garlic is crispy.
3. Add sage and allspice, sauté until fragrant.
4. Add the chopped sausage.
5. Pour in the wine to deglaze the pan.
6. Add the chicken stock and squash. Simmer until the squash is tender, about 15 minutes.
7. Cook your pasta.
8. When the squash is cooked, remove the vegetables from the pan leaving the juice. Put the vegetables aside for now.
9. Brown 1 Tb butter in a pan, then add the whole sage leaves and fry until crispy.
10. Blend the cream and flour together and mix with the juice, then add the parmesan to taste. Pour in the browned butter from the sage pan, reserving the crispy sage for a garnish. Stir in well.
11. Plate the cooked pasta, pour the sauce over, then top with the squash/onion/sage mix. Garnish generously with the crispy fried sage leaves.