Recipes

Whole Wheat Spaghetti with Butternut Squash and Sage

This is one of my favourite fall dishes that uses all the ingredients of the Italian dish, squash ravioli with sage butter, but in a much simpler format. I’ve used Gia Russa whole wheat spaghetti which is one of the best whole wheat pastas on the market.

(Serves 4)

1/4 c. butter

1 large cooking onion, diced

1 small clove of garlic, minced  

4 cups of cubed, butternut squash

4 tbsp. chopped fresh sage

2 c. vegetable stock

1 tsp. salt

3/4 lb. of whole wheat spaghetti or penne

2 tbsp. finely chopped  parsley

3/4 cup of grated Parmesan cheese

salt and pepper  to taste

1/4 c. finely chopped toasted walnuts (optional)


1.  Heat the butter in a large sauté pan or a wok, over medium-high heat until it starts to turn light brown. Add the onion and cook until starting to soften.

2.  Add the  garlic and sage and cook for about 1 minute.

3. Add the squash and cook stirring for about a minute. Add the stock and salt. Reduce heat to medium and continue to cook, until the stock is evaporated and the squash is tender.Season generously with freshly cracked pepper and additional salt if necessary. Reduce heat to low.

4.  While the squash is cooking, in a large pot of salted boiling water, cook the pasta until just al dent. Reserve 1 cup (250 ml) of the pasta water and add to the squash mixture.

5.  Drain the pasta. Add to the  pan with the squash and toss well to combine. Add half of the cheese. Toss again.  

6.  Transfer to a pasta bowl. Sprinkle with remaining cheese, and crumbled walnuts if using. Enjoy!


Options:
* For a non-vegetarian version, crumble  1/2 c.  (125 ml) of cooked prosciutto over top before serving. Be sure to reduce the amount of cheese so that the dish is not too salty.