Butternut Squash with crispy sage and Brown Butter
1 med butternut squash peeled, chopped & roasted
1 bag of organic frozen peas, thawed under water.
2-3 cloves garlic minced
2-3 roasted garlic cloves for more richness
5-6 leaves of sage
8oz mushrooms (or approx 2 cups)
3 Tablespoons earth balance or butter alt.
Salt and pepper
Roast squash in a tablespoon avocado oil, tossed with salt and pepper. At 375 for 30-40 mins or until soft and brown edges. Once roasted set aside. Start you water for pasta and cook according to box. In sautéed pan melt butter on med high heat. Lay in sage leaves and fry until crisp, turning after 3 mins each side. Be careful not to burn sage. Sauté 2 cups of mushrooms in an additional teaspoon of EB butter, set aside. Add 2 tablespoons of EB butter melt, add minced garlic, cook until just turning brown. Add in peas, sauté for 4 mins, add roasted garlic and smash, add in the roasted squash, (I like to mash some of the squash to added a “creamy ness” to the pasta), cook till warm throughout. Once pasta is cooked drain and toss in pan with squash. Crumble sage leaves over. Toss in. Season to taste. Serve topped with mushrooms and parsley.