To prepare a winter squash, first cut it in half lengthwise with a sharp knife. Then use a vegetable peeler to remove the thin outer layer. Scoop out the seeds with a large metal spoon and cut the flesh into bite-sized pieces.
Recipe courtesy of Williams-Sonoma
- 1 pound butternut or calabaza squash, peeled, seeded and cut into small cubes
- Salt, to taste, plus 2 tablespoons
- Freshly ground pepper, to taste
- 7 tablespoons unsalted butter, at room temperature
- 1 tablespoon olive oil
- 8 large fresh sage leaves
- 1/3 cup pine nuts, lightly toasted and coarsely chopped
- 1/2 cup heavy cream
- 1 pound wide egg noodles or pappardelle
- 1 Preheat an oven to 450°F.
- 2 Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15 to 25 minutes. Set aside.
- 3 Meanwhile, bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the sage leaves and sauté until fragrant, about 4 minutes. Add the pine nuts and cream, stir to combine and remove from the heat. Remove the sage leaves and discard. Season with salt and pepper.
- 4 Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
- 5 Add the pasta to the sauce. Add the roasted squash and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve.