Bowtie Pasta with Roasted Sweet Potatoes and Sautéed Fresh Sage
adapted from Eating, Etc.
1 large sweet potato OR one small butternut squash (about a pound)1 small onion, chopped (or a few fresh shallots, peeled and chopped)
2 cloves garlic, minced
coarse sea salt and freshly ground black pepper, to taste
1/4 cup fresh sage leaves, finely snipped
8 oz bowtie pasta
1/2 cup pine nuts
2 Tbs. butter
1/4 cup fresh whole sage leaves
1/4 cup prosciutto, finely chopped OR 2-3 Tbs. real, good-quality bacon bits
2oz parmigiano reggiano or Parmesan cheese, shredded
extra fresh sage leaves for garnish, optional
1. Pre-heat oven to 375 F.
2. Peel sweet potato and chop into 1" cubes. If using squash: Cut squash in half; scoop out seeds & string; peel squash & cut into 1” cubes. In large bowl, toss sweet potato or squash cubes with onion, (or shallot), garlic, olive oil, sea salt, pepper, & 1/4 cup of the finely snipped sage leaves. Spread squash mixture in a thin layer on large foil-lined baking sheet and roast for 35 minutes or until squash/sweet potato is soft.
3. In a large saucepan, cook bowtie pasta until al dente. Drain and set aside.
4. In a small skillet, over medium-high heat, toast pine nuts, stirring constantly, until light golden brown.
5. As squash finishes roasting, in a large, deep skillet, heat butter on high heat until it just starts to brown. Add 1/4 cup whole sage leaves and sauté for about 1 minute until crisp. Remove to a plate and crush with the back of a spoon. Lightly sauté prosciutto until warmed through (can add real bacon bits here instead, if using). Remove to a bowl.
6. Add pasta to skillet, along with roasted squash mixture, & crushed fried sage leaves. Cook on medium-high heat, stirring frequently, for 5 minutes or until some pasta edges begin to brown. Stir in pine nuts and parmigiano reggiano and serve immediately. Garnish with fresh sage, if desired.
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