Yield: 4 Servings
1 medium butternut squash (about 1 ½ pounds total)
1 garlic clove, minced
2 shallots, finely minced
extra-virgin olive oil
kosher salt and freshly ground black pepper
6-8 fresh sage stems with leaves
splash of light cream
1 cup low-sodium chicken stock
1/8 teaspoon grated nutmeg
1 lb Angel Hair Pasta
Kosher salt and freshly ground black pepper
Grated parmesan cheese for topping
Split the squash in half through the equator and scrape out the seeds with a spoon. Place on a roasting tray cut side up and drizzle with olive oil and season with plenty of salt and pepper. Roast in a 350 degree oven for 50-55 minutes until tender. Whilst still warm, use a large metal spoon to scrape out flesh set aside.
In a large saute pan add a 2 tablespoons of extra-virgin olive. Add sage leaves then place over medium heat. As the oil heats up the sage will crisp up, once sizzling remove and set aside on a paper-towel lined plate. Add shallots and garlic to the pan with the sage-infuse oil and sgently saute over medium heat for 5-7 minutes until garlic is fragrant and shallots are transluscent (you don't want too any color). Add roasted squash to the pan and season with salt and pepper and nutmeg. Add chicken stock and cream then use an immersion blender (or place into a regular blender if you don't have an immersion blender) and puree until smooth add more chicken stock if necessary to achieve a smooth sauce-like consistency. Cook angel hair pasta until al-dent and toss together with sauce. Serve in pasta bowls showered with fresh parmesan and garnish with crispy fried sage leaves.