• sondra bernstein

Pasta with Delicata Squash

Pasta with Delicata Squash

6 ounces butter

2 tablespoons sage, julienne

3 delicata squash

2 tablespoons butter

4 tablespoons brown sugar

1 tablespoons olive oil

4 shallots, julienne

2 tablespoons chopped garlic

1 pound pasta, cooked

½ cup currants

2 cups arugula

½ cup walnuts, toasted & chopped

½ cup Roquefort

Place butter in sauce pan and cook over medium heat until butter has turned light brown. Allow butter to cool slightly and add sage. Set aside.

Preheat oven to 375’.

Cut off the ends of the squash. Split length-wise and scoop out the seeds and pulp. Place on a baking sheet and rub the insides with butter. Sprinkle with 2 tablespoons of brown sugar and season lightly with salt and pepper. Roast in oven for 15 minutes until tender. Let squash cool to room temperature before cutting into ½ inch slices.

Heat a large sauté pan (large enough to hold all ingredients) over medium heat. Add the olive oil and shallots and cook over medium heat, stirring occasionally until shallots have caramelized. Add the garlic and cook until garlic is translucent. Add the squash and currants. Toss the ingredients together. Add the cooked pasta and butter. Toss so that all ingredients are covered with butter. Cook until pasta has heated through, season as needed. Remove from heat and gently toss in arugula. Place in a large serving bowl and sprinkle walnuts & Roquefort cheese over the top. Serve immediately.

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