Pasta Pan-Fried with Butternut Squash w/ Cranberry Chicken

It’s been a while since I’ve posted anything!! So here’s my first post since thanksgiving, i hope you enjoy!

Pasta Pan-Fried with Butternut Squash
feeds 4

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
high quality Parmesan, shredded or shaved (about a cup total)
Handful of fresh Cranberries

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them.
Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash. Toss the cranberries in with the squash mixture.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don’t let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It’s very important that you not crowd the pan too much – you want the pasta to really pan-fry, not just steam up.)

Cranberry Chicken

2 Chicken Breast
Rosemary
Garlic
Fresh Thyme & Sage
Crushed Pepper
Sunflower Oil
Apple-Cider Vinegar
Honey
Handful of Cranberries

Pour small amount of Oil, honey and apple-cider vinegar into frying pan and heat to med-hi for 2-3 minutes
Place cranberries, garlic, rosemary, thyme and sage into pan and let simmer for 4-5 minutes
Then put both chicken into pan and cook for 6-8 minutes on each side or until cooked all the way through.
Chop up into slices and mix in with pasta

Here you have a delicious meal!

No music listened to, but I did watch five seinfeld episodes from season 4.

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