I don't mean to say that we're going to be winning any awards or setting any records or anything, but Austin's turning 27 today! We went on our first date when he was 17!
I'm not a math savant or anything, but I'm pretty sure that's 10 years!
We went to a nice restaurant on Main Street before heading over to the dance and I got the butternut squash ravioli. I don't always remember what I eat for each meal, but I remember this because Austin tried a bite and that was literally the first time he realized that vegetables could be sweet!
I like the sweetness of this pasta recipe especially with the contrast of the crunchy, butter fried sage leaves! And, as Austin says, 'it tastes like candy!' (Happy Birthday!)
BUTTERNUT SQUASH FETTUCCINE w/FRIED SAGE
2 Tbsp. butter
1 Tbsp. sage, chopped
2 lb. butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 onion, chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes
salt & pepper
2 c. vegetable broth
12 oz. fettuccine, cooked to al dente
parmesan cheese
1. In a large skillet, heat butter to melt. Cook sage in the butter until crispy then set aside.
2. Add squash, onion, garlic, red pepper flakes, salt and pepper to the skillet and cook until the onion is translucent (add more butter or olive oil if it starts to stick to the pan).
3. Add in chicken broth and cook over medium low heat (at a simmer) until the squash is cooked through - test with a fork.
4. Transfer the squash mixture into a blender (unless you have a really big blender, you'll have to do this in multiple parts) and puree until smooth.
5. Toss the butternut squash puree with the pasta and sprinkle with some of the crispy sage. Add salt and pepper to taste. Sprinkle with freshly grated parmesan cheese.
2 Tbsp. butter
1 Tbsp. sage, chopped
2 lb. butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 onion, chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes
salt & pepper
2 c. vegetable broth
12 oz. fettuccine, cooked to al dente
parmesan cheese
1. In a large skillet, heat butter to melt. Cook sage in the butter until crispy then set aside.
2. Add squash, onion, garlic, red pepper flakes, salt and pepper to the skillet and cook until the onion is translucent (add more butter or olive oil if it starts to stick to the pan).
3. Add in chicken broth and cook over medium low heat (at a simmer) until the squash is cooked through - test with a fork.
4. Transfer the squash mixture into a blender (unless you have a really big blender, you'll have to do this in multiple parts) and puree until smooth.
5. Toss the butternut squash puree with the pasta and sprinkle with some of the crispy sage. Add salt and pepper to taste. Sprinkle with freshly grated parmesan cheese.
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