Pasta with Butternut Squash and Sage
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, then sautéed the squash in the fat, infusing it with flavor while caramelizing it. Adding a bit of chicken broth and braising the squash for a few minutes transformed it into a sauce that was not only flavorful but also clung well to the pasta. Lemon juice added brightness to the sauce, Parmesan cheese gave it a layer of salty richness, and toasted sliced almonds provided some welcome crunch.