Winter Squash Pasta Sauce with Sage

By September 29, 2015

Homemade, rich and creamy squash-based sauce coating a plate fresh noodles, topped with crispy sage leaves.

 2 tbsp of butter or oil
 1 carrot, 1 celery stalk, half a white onion, all finely chopped
 2 garlic cloves, minced
 1/2 teaspoon cardamom
 1/2 teaspoon of nutmeg
 3-4 cups of peeled and chopped winter squash (acorn*, Hubbard or butternut, or sugar pumpkin)
 1/3 cup white wine
 1/3 cup apple cider
 Additional 2 tbsp butter or oil
 6 sage leaves, sliced thin or kept whole for garnish
 1 lb pasta
 Parmesan Cheese for garnish (optional)
1

Melt butter over medium-low heat add onion and sweat for 10 minutes. Add celery, carrot and add minced garlic cloves. Scatter dried spices over top and allow to allow to cook for an additional 5 minutes. If it gets too dry or starts to brown, turn down the heat.

2

If you're using acorn squash, it's a pain to peel. Cut it in half, scoop out seeds and roast it first for 1 hour at 400 degrees. When it's soft, scoop out squash and discard peel.

3

Add in your squash, the wine, and cider to the pot. Add a little salt (1 tsp) and pepper (1/2 tsp.) Cook until the squash is soft, and then blend with an immersion blender or in a high-speed blender, like a Vitamix.

4

While the sauce cooks, heat up the additional butter or oil over high heat and fry the sage leaves. Serve sauce on top of pasta with the fried sage leaves crumbled on top, maybe with a little finely grated cheese.

Ingredients

 2 tbsp of butter or oil
 1 carrot, 1 celery stalk, half a white onion, all finely chopped
 2 garlic cloves, minced
 1/2 teaspoon cardamom
 1/2 teaspoon of nutmeg
 3-4 cups of peeled and chopped winter squash (acorn*, Hubbard or butternut, or sugar pumpkin)
 1/3 cup white wine
 1/3 cup apple cider
 Additional 2 tbsp butter or oil
 6 sage leaves, sliced thin or kept whole for garnish
 1 lb pasta
 Parmesan Cheese for garnish (optional)

Directions

1

Melt butter over medium-low heat add onion and sweat for 10 minutes. Add celery, carrot and add minced garlic cloves. Scatter dried spices over top and allow to allow to cook for an additional 5 minutes. If it gets too dry or starts to brown, turn down the heat.

2

If you're using acorn squash, it's a pain to peel. Cut it in half, scoop out seeds and roast it first for 1 hour at 400 degrees. When it's soft, scoop out squash and discard peel.

3

Add in your squash, the wine, and cider to the pot. Add a little salt (1 tsp) and pepper (1/2 tsp.) Cook until the squash is soft, and then blend with an immersion blender or in a high-speed blender, like a Vitamix.

4

While the sauce cooks, heat up the additional butter or oil over high heat and fry the sage leaves. Serve sauce on top of pasta with the fried sage leaves crumbled on top, maybe with a little finely grated cheese.

Winter Squash Pasta Sauce with Sage

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