Since yesterday was my favorite holiday, I really wanted to make a special holiday meal! I bought this Halloween pasta from Home Goods a few weeks ago and I was waiting to make a special Halloween dinner with it. Don’t worry — even though Halloween is over and we aren’t using Halloween pasta after Halloween because that’s just weird and wrong you can find other appropriate pastas at the Pasta Shoppe (pronounced “shoppy” around these parts). If you do make this recipe this month — and I hope you do since I’m not typing this up just for funsies — I recommend using the tailgate pasta or maybe the fall leaves pasta. They also have collegiate pasta which I may have just ordered for Eric in an attempt to show him that I care about his interests.
Anyway, I had planned to just bastardize my homemade butternut squash ravioli recipe, but once I got all the ingredients and made some fun/ seasonal/lazy substitutions, I saw Eat, Live, Run’s take on this flavor combo, so I ripped off her fried sage. I also added pepitas because those come from pumpkins and it was Halloween and all.
Here is what you’ll need to make it! (The measurements are pretty flexible; this is totally a “toss everything in and it will taste fine” recipe.)
- One package seasonal pasta
- 1-2 cups cooked chicken (I bought a rotisserie chicken for this)
- Two cups peeled and cubed butternut squash, steamed (I don’t expect you to make this recipe if you can’t find the squash pre-cubed…cutting one of those things is a task I don’t wish on anyone)
- 1/2 stick of butter
- Parmesan cheese
- about 1/4 cup of pepitas (shelled pumpkin seeds; use walnuts if you can’t find them…but then you will have to change the name of the dish)
- 1 tbsp oil
- 6-7 sage leaves
Cook the pasta in salted water according to package directions. A couple minutes before it’s done, brown the butter over medium-high heat. Drain the pasta and then put back in the pot; toss with the browned butter and add a little salt and a healthy dose of Parmesan cheese. Give it a good stir, then toss in the chicken and butternut squash. Meanwhile, heat the oil and drop in the sage leaves; cook for 3 to 4 minutes, until they look crispy.
Put the pasta on a plate and top with a sprinkle of pepitas and more Parmesan cheese and then crumble a little fried sage on top.
Yum! And despite the fact that it feels kinda fancy, it was a super fast and easy weeknight dinner.
Try it! You’ll like it!