Acorn Squashed Farfalle with fried sage, spicy pecans and peas

Puree a roasted acorn squash with 2T maple syrup (or 5 pitted dates), season with cinnamon, nutmeg, turmeric, sea salt and a little splash of really good balsamic vinegar. Saute 1 cup diced onions until caramelized, add 3 cloves garlic, stir. Add squash puree into pan with onions, heat through. Add some nooch and correct salt to taste. Add 1/2 cup frozen peas and keep heated on low until pasta is cooked.In a small pan, heat 3T olive oil and quickly fry a handful of sage leaves until just crisp. Chop pecans and cook pasta. Toss acorn squash sauce with pasta, sprinkle nuts on top and garnish with sage. Enjoy!I served my pasta with a Cucumber Feta* Herb salad, which was the perfect refreshing contrast to the sweet and savory squash.*soy Feta

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