Pasta with Roasted Winter Squash, Pine Nuts, And Fresh Sage

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salt and pepper; to taste
(eggless if desired)
1 1/2 c Vegetable stock
2 ts Canola oil
1 Leaf; minced
2 lg Sage leaves plus; chopped,
1 1/4 lb Winter squash; peeled,
Cut into 1/2-inch cubes;
12 oz Spaghetti
2 tb Pine nuts

Original recipe makes 4 servings



Makes 4 servings An autumn dish with southwest flavors. If you cant find fresh sage, substitute 1/2 teaspoon dried. Mix 2/3 with squash for baking and sprinkle the rest over top for garnish. Butternut is the quickest winter squash to fix, but Sweet Mama, Delicata, and Acorn are also delicious. 1. Preheat oven to 425 F. Set a large pot of water to boil. 2. In a large bowl, combine squash, chopped sage, oil, salt, and pepper. Toss to mix. Spread squash in one layer on a large nonstick baking sheet. Roast for 20 minutes until soft and brown on the outside, stirring once after 10 minutes. 3. While squash roasts, cook spaghetti according to package directions. 4. In a dry nonstick skillet, saute pine nuts over medium-high heat until golden brown, 2 to 3 minutes. Remove from skillet and set aside. In the same skillet, heat vegetable stock to a simmer; keep warm. 5. When pasta is done, drain well and place in a serving bowl. Add squash, pine nuts, and vegetable stock. Toss to mix and sprinkle with minced sage. OVO/VEGAN PER SERVING: 413 CAL (14% from fat), 12g PROT. 7g FAT, 78g CARB, 56mg SOD, 0mg CHOL, 8g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 23

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