Sage buttercup squash pasta

Halved buttercup squash

This sauce exceeded my expectations.  I often forget the creaminess and warmth of winter squash.  Sage, a member of the evergreen family, cuts the richness of the sauce with a flavor resembling eucalyptus.

I can now give winter squash much credit and know that the effort is worthwhile.  It is full of carotenoids such as beta-carotene, alpha-carotene, and lutein.  It helps to regulate blood sugar in diabetics and potentially stave off Type 2 Diabetes.  It is full of antioxidant and anti-inflammatory properties which help ward off cancer and other debilitating illnesses.

The seeds are a delicious treat when lightly salted and roasted.

                   Tossed with sage and olive oil

Sage is beneficial to brain function, enhancing concentration and memory.  It is anti-inflammatory and particularly beneficial for those with rheumatoid arthritis and bronchial asthma.  Antimicrobial properties are useful in fighting colds and the flu, while the relaxant effect benefits cardiovascular health and nervous disorders.

Topped with mushrooms and crisp fried sage leaves   

Buttercup Squash Pasta

Serves 6-8

• 1 Buttercup squash, seeds removed, peeled & cut into 1 inch cubes
• Fresh sage
• 1 1/2 large or 3 small shallots minced
• 2 cups soy milk
• 1 cup vegetable broth
• Olive oil
• Baby portabella mushrooms (optional)
• Salt and pepper

-Preheat the oven to 375

-Prepare the buttercup squash as the oven heats

-Mix the squash in a baking dish with 2 Tbsp of olive oil, 2 Tbsp of finely chopped sage, 1 tsp salt

-Bake for 45 minutes

-Saute shallots in olive oil with 1 sage leaf cut into fine ribbons (chiffonade), until soft.  Move to food processor

-(optional) Saute mushrooms in olive oil with 1 tsp chiffonade sage leaves and salt until a rich brown.  Leave in pan to reheat quickly before serving

-Start the pasta water when the squash is finished cooking and prepare al dente

-Add squash, soy milk, and vegetable broth to the shallots in the food processor (this may need to be done in 2 batches).  Blend until smooth.  Salt and pepper to taste.

-Reheat the mushrooms, toss with pasta and squash sauce.

-Serve with fried sage leaves