I was on an early morning walk today and you know that smell of Autumn, when the ground is just giving into winter and the air smells like everything is fermenting? It inspired me to make this dish using the slightly bitter, sweet and savory herb, Sage.
Since pumpkins are everywhere (I know…. we’ve been inundated since the middle of August with the flavor), it won’t be long before they are gone! Pairing pumpkin with sage in this winter squash pasta dish gave it the perfect fall taste and the fried sage at the end gave it a little crunch. This dish is low-fat, high in antioxidants and beta carotene… so good for you and my kitchen smells like Thanksgiving day! This recipe should feed two to four depending on your appetite.
Here’s what you need:
1 cup of pumpkin puree
1 small finely diced onion
1 clove garlic finely diced
1 tablespoon sage finely diced plus leaves for garnish
1 ½ cups Vegetable Stock
½ cup of fat-free half and half
Sea salt and fresh ground pepper
1 tablespoons of olive oil
1 tablespoon canola oil
Pasta for four, cooked, drain and set aside
In a sauce pan, saute onions in 1 tablespoon of olive oil, until soft, add garlic and chopped sage and cook a few minutes more. Add the pumpkin, veggie stock, and half and half. Mix until smooth. Season with salt and pepper to taste. Leave on simmer.
Cook pasta of choice (I spiral cut a large sweet potato) and toss the cooked pasta in the sauce.
In a small frying pan add the canola oil, bring to high heat and fry the sage leaves until crisp. Scoop out the leaves, drain on a paper towel and sprinkle with salt.
Serve the fried sage leaves on top!
This bountiful time of year has so much to offer. Take a walk and see what inspires you!