Local highlight: Butternut Squash
Butternut squash is one of my favorite vegetables. Its sweet, creamy richness is irresistible to me, so I’m always pleased to find a lovely mound of beautiful butternuts at my weekly market during the winter. Recently I turned one of these darlings into one of the most delicious pasta dishes I have ever made. No lie. The chopped butternut squash is roasted with chopped onion, minced garlic, and olive oil until its soft and nearly spreadable. Then the squash and cooked pasta are pan-fried together with sage and pine nuts to deepen the flavors and make the pasta a bit crispy.
I found this recipe on The Kitchn, and I followed the directions almost exactly. I did not have a sweet onion, so I subsisted half of a regular onion, but since the onion is roasted with the squash, it still became sweet. I also used rotini in place of farfalle. I think this prohibited the pasta from getting as crispy as The Kitchn describes, but it was still incredibly tasty.