Jean Trebek's Blueberry Bread Recipe in insidewink.com

“I’m so glad I live in a world where there are Octobers.”

~ Lucy Maud Montgomery’s, 1908 novel Anne of Green Gables.

This Squash & Pasta recipe really reflects autumn, a season I truly appreciate.  The cooler weather and colorful leaves of amber and red, lit up by the sun’s rays, evokes a sort of romantic atmosphere for long strolls and leisurely dinners.

I also enjoy all the flavorful squashes that are now in season…Butternut, Acorn, Sweet Pumpkin, and Carnival just to name a few.

So in honor of this beautiful month, here’s a simple yet fulfilling squash & pasta recipe that can easily be expanded should you be feeding more than 2 people.

This too is a great dish to try out another variety of squash should Butternut not available or if you just want to go rogue.

Jean Trebek's Blueberry Bread Recipe in insidewink.com

Squash & Pasta

with Orange, Maple, and Sage

INGREDIENTS:

6 ounces dried spaghetti
Temecula extra-virgin Olive Oil
20 large fresh sage leaves
1 1/2 cups diced butternut squash
1/2 cup freshly squeezed orange juice
2 Tablespoons maple syrup
1/4 cup shaved Parmesan
Fine sea salt
Finely ground pepper

DIRECTIONS:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return it to the pot.

In a small saucepan, heat 1/4 cup of olive oil over high heat.  

Add the sage leaves and cook, stirring gently for 10 to 20 seconds or until golden, green and crispy – mind that the leaves don’t turn brown.  

Transfer the sage leaves to a plate, reserving the sage oil. 

In a large, heavy pan, heat a generous splash olive oil over medium-high heat and cook the squash, stirring occasionally, for 10 minutes or until tender.  

Add the orange juice and maple syrup, stir, and season to taste with salt and pepper.

Cook for 3 minutes then fold in the spaghetti and sage oil and season to taste with salt and pepper.  

Divide among plates, sprinkle with the sage leaves, and serve immediately with shaved Parmesan cheese.  

Cooking light and using fresh ingredients

Royal Quinoa Pasta with Kale & Lemon

Like most people, I’m trying to cook light meals using fresh ingredients and with this particular recipe, I feel satisfied in both taste and nutrition. Get this Recipe

 

By JEAN TREBEK

Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles with her wonderful husband of 29 years, Alex, and has 2 amazing adult children, Matthew and Emily. Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, Willy the dog, friends and good coffee.

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