Variation: Pasta with Roasted Cauliflower, Butternut Squash, and Sage

Just a quick note since I’ve got no business blogging when I should be doing my freelance work (and no pic, since my digital camera’s on loan to my brother right now)…

Tonight S and I made a variation on one of my favorite inventions from last fall/winter, Pasta with Roasted Cauliflower, Figs, and Mint. I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash-fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts. It was a really lovely combination, sweet and savory and mellow, and it all came together in about 40 minutes. That’s the kind of dinner I adore: something we’ve never eaten before in exactly this way, and likely never will again.

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