Pasta with Butternut Squash and Sage

Photo of paste with sage and mushrooms from Eaters Collective from Unsplash

Capture the essence of autumn with our pasta featuring butternut squash and sage. This dish celebrates the season’s bounty with roasted squash and fresh sage from your garden. It’s a simple yet flavorful combination, highlighting the sweet richness of squash and the earthy aroma of sage. Whether enjoyed as a cozy meal or a hearty side, this dish brings the warmth of fall to your table in every bite.

Photo of paste with sage and mushrooms from Eaters Collective from Unsplash

Pasta with Butternut Squash and Sage

NY Times Magazine
Elevate your culinary prowess with a homemade paste featuring the vibrant duo of butternut squash and sage. Crafted from your garden's harvest, this flavorful blend promises a taste of autumn's finest.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 1 lb bow-tie pasta
  • 4 tsp melted unsalted butter
  • 1/2 cup chicken broth (homemade or low-sodium canned)
  • 2 Tbsp PLUS 2 tsp chopped fresh sage
  • 2.5 tsp salt
  • 1 tsp freshly ground pepper (to taste)
  • 3 Tbsp freshly grated Parmesan cheese
  • 1/2 cup dry bread crumbs

Instructions
 

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
  • Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse, and drain again.
  • Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 Tbsp of sage, 2 tsp of salt, 1/2 tsp pepper and 2 Tbsp Parmesan. Toss to mix well.
  • In a small bowl, combine the breadcrumbs, remaining 2 tsp sage, 1/2 tsp salt, 1 Tbsp Parmesan, and pepper to taste.
  • Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Butternut Squash Soup

Photo of squash soup from Valeria Boltneva from Unsplash

Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.

Photo of squash soup from Valeria Boltneva from Unsplash

Butternut Squash Soup

Love & Lemons
The natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that's perfect for fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 6 servings

Equipment

  • 1 5.5-Quart Dutch Oven
  • 1 Blender

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 tsp sea salt
  • 1 (3 lb) butternut squash (peeled, seeded, and cubed)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh sage, chopped
  • 1/2 Tbsp fresh rosemary, minced
  • 1 tsp fresh ginger, grated
  • 3-4 cups vegetable broth
  • Freshly ground black pepper, to taste
  • Chopped parsley, toasted pepitas, and/or crusty bread (for serving)

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

This recipe is originally from the Love and Lemons blog.

Salt Herbs

Photo of garlic bulbs and salt from Jess Loiterton from Pexels

 

Salt herbs are a versatile and rewarding seasoning that adds a burst of flavor to any dish. With a simple blend of dried herbs and salt, you can create a fragrant and savory mixture that enhances the taste of your favorite foods. The herbs infuse the salt with their aromatic notes, elevating the overall flavor profile. Whether sprinkled on grilled meats, roasted vegetables, or even used as a finishing touch on homemade bread, salt herbs bring a satisfying depth of taste. Enjoy the ease and satisfaction of making your own flavorful seasoning, taking your culinary creations to new heights with just a pinch of salt herbs.
Photo of garlic bulbs and salt from Jess Loiterton from Pexels
Print

Salt Herbs

With a simple blend of dried herbs and salt, you can create a fragrant and savory mixture that enhances the taste of your favorite foods.
Course: Ingredient
Author: The Professional Chef Ninth Edition

Materials

  • 1.25 oz salt
  • 4 tsp rosemary leaves
  • 4 tsp thyme leaves
  • 1 tsp black peppercorns
  • 6 bay leaves

Instructions

  • Combing all the ingredients in a clean spice grinder and grind to a medium-fine powder.
  • Put in an air-tight container and let rest for 12 hours before using.

Notes

Salt herbs can be made using any combination of herbs from your garden. Whatever your personal preferences are! They are great to use as a dry rub on meat.

Fresh Herb Bread

Photo of homemade bread with herbs
Baking fresh herb bread at home is a delightful and fulfilling endeavor. With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal. The process is surprisingly easy, and the result is a crusty exterior with a soft, tender crumb bursting with the essence of fresh herbs. Whether you choose rosemary, thyme, or a combination of your favorite herbs, the aroma that fills your kitchen while baking is simply intoxicating. Indulge in the satisfaction of homemade bread and savor the delectable taste of herbs in every bite.
Photo of homemade bread with herbs

Fresh Herb Bread

New Flavours Bread Machine Recipes
With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal.
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Course Side Dish

Ingredients
  

  • 10 Tbsp water (1 cup + 2 Tbsp)
  • 2 Tbsp margarine or butter
  • 3 cups bread flour
  • 1/4 cup fresh parsley (chopped)
  • 1 Tbsp fresh oregano leaves (chopped)
  • 2 tsp fresh sage leaves (chopped)
  • 2 tsp fresh thyme leaves (chopped)
  • 1 tsp fresh basil leaves (chopped)
  • 3 Tbsp dry milk
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1.5 tsp yeast

Instructions
 

  • Place all the ingredients in the bread machine (adding liquids first, followed by the dry ingredients and herbs, and the yeast going in last).
  • lSect the basic white cycle. Use a medium or light crust.
  • It is recommended to use a bread pan with 9 cups or larger for this 1.5 lb loaf.