Pasta with Butternut Squash and Sage

Name: Pasta with Butternut Squash and Sage
Yield: Serves 4 to 6
Ingredients: 4 slices, bacon, halved lengthwise, then cut crosswise into 1/4-inch pieces; 8 large, fresh sage leaves, plus 1 tablespoon minced (see note); 1 , medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice; 1 tablespoon, unsalted butter; 6 , scallions, sliced thin (about 1 cup); 1/4 teaspoon, freshly grated nutmeg; 1 teaspoon, sugar; , Salt and ground black pepper; 2 cups, low-sodium chicken broth; 1 pound, penne pasta or other short, tubular pasta; 2 tablespoons, grated Parmesan cheese, plus extra for serving; 4 teaspoons, juice from 1 lemon; 1/3 cup, sliced almonds, toasted

28 comments

Appears in Cook's Illustrated January/February 2009

The blandness of butternut squash usually gets camouflaged inside ravioli. Our goal was to bump up its flavor to bring it out of hiding.

SERVES4 to 6

TIME55 minutes

has video

WHY THIS RECIPE WORKS

Butternut squash usually gets camouflaged inside ravioli, but we wanted to bump up its flavor and bring it out of hiding. To amplify butternut squash’s mild flavor enough so that it could be tossed with pasta, we cooked sage in bacon fat, t...

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