Tuesday, November 19, 2013

Butternut Squash and Sage Pasta

Historically, I haven't been the biggest squash fan. I was talking to the other intern the other week who is vegetarian and she was appalled. I decided to give it another try. And now I love it.

I didn't change that much to the recipe from The Kitchn. What I did change:
- Added a little more sage to the roasting mix
- Extended the roasting mix by 5-7 minutes
- Used a nonstick dutch oven for frying
- Cut the pasta frying time from 5 to 3 because I didn't want too much oil
- Eliminated the cheese (I suppose I could use nutritional yeast but I haven't yet picked it up yet)
- I did not salt the fried sage

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