Sunday, November 09, 2008

Pan-fried Farfalle Pasta with Butternut Squash, Sage, Walnuts, and Goat Cheese

Photo from

We've finally entered the realm of cold weather, watching small bits of snow whirl around us as we bike around the city. This makes me realize a couple things: (A) I need better gloves for biking in cold weather and (B) it's time to get the oven going. My kitchen is now in full swing with warming comfort food.

I found this recipe (and the above image) on AT's The Kitchn, and have found a new earthly delight. It, um, rivals mashed potatoes as "feel good" food. I changed up just a couple things, so here is my version of the recipe. 

1 medium butternut squash, diced
1 onion, diced
3 cloves garlic, finely chopped
olive oil
salt & pepper
1/2 cut fresh sage leaves
1 lb farfalle (bowtie) pasta
3/4-1 c. chopped walnuts, toasted
goat cheese to serve

Preheat oven to 375 degrees. Combine the squash, onion, garlic, olive oil, half of the sage, salt, and pepper on a baking sheet and roast approx. 45 minutes.

Near the end of the roasting time, cook pasta according to package directions. When the squash mixture is done, toss it with the cooked pasta and remaining sage. Pan-fry in olive oil until slightly browned and crisp. I originally did this in two batches in my cast iron skillet, but am thinking I could do it all at once in the wok if needed.

To serve, top with toasted walnuts and bits of goat cheese. 


chellebelle1685 said...

Thank you so much for the wonderful recipe! I was a bit nervous to try it, but I followed your recipe with only one minor substitution (double cream gouda for goat cheese) and it turned out delicious and warming. Great blog. :)

Jessica said...

I'm so glad you liked it! It's quickly become a favorite at our place. I'll have to try it with double cream gouda next time!