Ingredients with Measurements:
- 1 lb. taragna pasta
- 1 medium butternut squash, peeled and diced
- 2 tbsp. olive oil
- 1 tbsp. chopped fresh sage
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Large pot for boiling pasta
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Toss diced butternut squash with olive oil, chopped sage, salt, and pepper on a large baking sheet.
3. Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
4. While the butternut squash is roasting, bring a large pot of salted water to a boil.
5. Add the taragna pasta to the boiling water and cook for 8-10 minutes, or until al dente.
6. Drain the pasta and return it to the pot.
7. Add the roasted butternut squash and Parmesan cheese to the pot with the pasta.
8. Toss everything together until the cheese is melted and the pasta is coated in the butternut squash and sage mixture.
9. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 425
- Fat: 12g
- Carbohydrates: 68g
- Protein: 14g
- Fiber: 8g
Substitutions for ingredients:
- Taragna pasta can be substituted with any other type of pasta.
- Butternut squash can be substituted with any other type of winter squash.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked Italian sausage or bacon for a meaty version of this dish.
- Substitute the butternut squash with roasted sweet potatoes or carrots for a different flavor profile.
- Add a splash of cream or milk to make the dish creamier.
Tips and tricks:
- Be sure to toss the pasta with the butternut squash and Parmesan cheese while it is still hot to ensure that the cheese melts and coats the pasta evenly.
- Reserve some of the pasta cooking water to add to the dish if it seems dry.
- Use fresh sage for the best flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in a large pasta bowl and garnish with fresh sage leaves.
Garnishes:
- Fresh sage leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the dish seems dry, add a splash of pasta cooking water or cream to loosen it up.
Food safety advice:
- Be sure to wash your hands and all cooking surfaces before preparing this dish.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Taragna is a type of pasta that is traditionally made with buckwheat flour and wheat flour. It is a staple of the cuisine of the Italian Alps.
Flavor profiles:
- This dish is savory and slightly sweet, with a nutty flavor from the taragna pasta and a hint of sage.
Serving suggestions:
- Serve this dish as a main course for a cozy winter dinner.
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Region: Italian