Butternut Squash Linguine with Chèvre + Crispy Fried Sage Leaves
Now that it's officially Fall, I don't have to feel guilty about going gourd crazy! Pumpkin and squash lovers rejoice! And I think this pasta dish is perfect way to highlight the start of the season. The squash and onions roast in the oven and develop sweet, caramelized flavors that pair well with the tangy goat cheese and earthy sage. And can we talk about the smell of the sage when it's frying? Insane. And the whole thing is fairly simple to throw together as well, whether you're whipping it up on a weeknight or as a leisurely Saturday dinner. The perfect quintessential fall pasta.
Butternut Squash Linguine with Chèvre + Crispy Fried Sage Leaves
1 butternut squash, peeled and cubed in 1/2 in pieces
1 medium onion, thinly sliced
1/4 t red pepper flake
2 cloves garlic, minced
salt + pepper to taste
2 T olive oil
8 oz Linguine
4oz chevre goat cheese
1/2 c walnuts, toasted
1 bunch fresh sage leaves
2 T butter
finely grated parmesan to garnish
Preheat oven to 425 degrees. Toss the butternut squash, onion, and garlic with olive oil, salt, pepper, and red pepper flakes and arrange in a single layer on a baking tray. Bake for about 40 minutes until squash is cooked through and lightly caramelized. When the squash has about 10 minutes left, toss the linguine in boiling salted water. While the pasta is cooking, melt the butter over medium heat in a skillet. Add the sage leaves and fry for about 2 minutes until crispy. Set aside. Crumble the goat cheese into a mixing bowl and add the hot pasta over the goat cheese with a few tablespoons of pasta water. Toss the pasta until the goat cheese melts and lightly coats the pasta. Add more pasta water if necessary. Add in the squash and onion mixture and the walnuts and toss to combine. Finish with crispy sage leaves and a sprinkle of parmesan.
