Thursday, October 25, 2012

Roasted Butternut Squash and Alfredo Sauce with Fried Sage

http://www.farmfreshfeasts.com/2012/10/roasted-butternut-squash-and-alfredo_25.html




I am always looking to my fridge, to the leftover bits of this and that, for inspiration for the next meal.  This quick side dish is no exception.  I had leftover prepared Alfredo sauce from this pizza, and leftover roasted butternut squash from these enchiladas.  And I needed a side dish for this casserole.  I also had lovely fresh sage from the farm share, and have been reading about sage cooked in butter added to all sorts of butternut squash dishes.  It's not hard to see how inspiration struck. Easy cleanup-too!  I cooked this all in one pot, doing first the noodles, then the sage, then finally the sauce before combining it all back in the pot to heat through.


http://www.farmfreshfeasts.com/2012/10/roasted-butternut-squash-and-alfredo_25.html






http://www.farmfreshfeasts.com/2012/10/roasted-butternut-squash-and-alfredo_25.html













Alfredo-Butternut Squash Pasta Sauce with Sauteed Sage

1 Tablespoon butter or buttery stick
1/4 cup fresh sage leaves, sliced into 1/2 long strips
1 cup butternut squash puree (1/2 a medium sized squash, roasted at 450 degrees F for 45 minutes)
1 cup prepared Alfredo sauce
2 cups farfalle or other small shaped pasta, cooked and drained

In a medium saucepan melt butter over medium heat.  Add sage, and sauté until lightly browned.  Set aside.  Turn the heat down to low and add the puree to the pan.  Let it warm a minute, then whisk in the Alfredo sauce.  Heat through.  Fold in the cooked pasta.  Top with sage leaves.  Serve with freshly ground pepper and Tabasco if you want a kick of heat.

This post is shared with Food on Friday:  Sauces at Carole's Chatter.

8 comments:

  1. That looks wonderful. I am thinking we have to try that this weekend. :)

    When your leftovers come together to make something that looks nothing like leftovers, it is a special victory!

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    1. I could lie and say I don't do a victory dance when I transmogrify a particularly difficult leftover . . .
      Thanks for stopping by!

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  2. I love incorporating butternut squash into pasta dishes! It's so yummy!

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    1. I think I just like stuffing vegetables wherever I can fit them, but when it's super quick and tastes good, I consider it a double win. Thanks for stopping by!

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  3. I love using sage and even have a tiny pot growing in my kitchen (along with basil and parsley), but I've never browned it in butter. I've no idea what the heck I've been doing, but I'll be browning it going forward. I was thinking of doing butternut squash ravioli with a sage butter sauce. It's fairly ambitious so we'll see what the weekend brings.

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  4. Meghan, I've got celery growing in a dish in my kitchen--perhaps I should branch out to herbs, too. I've had better luck with herbs in the garden thus far.
    Thanks for stopping by!

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  5. Love the fried sage with this too, Kirsten! Cheers

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    Replies
    1. Thanks, Carole!
      I appreciate the chance to review my fall/winter recipes so I can plan ahead for the upcoming seasons.

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