After a lovely day of snacking and working on projects with Katherine, I made the previously-mentioned butternut squash-sage pasta dish for dinner. It turned out just as I was hoping, due largely to the deliciously pungent dried sage I ordered from Penzeys. The recipe is below - a very simple and satisfying meal. (I made this without dairy, but it would probably be fine, though richer, if you used dairy milk and butter.) This sauce is a beautiful orange color that looks terrific on green spinach pasta! Fresh pasta is ideal if you have it.
Butternut Squash-Sage Sauce for Linguine
2 1/2 tbsp. Earth Balance (or butter)
1 butternut squash, cut into 1/2" cubes
1/4 cup finely diced shallot (about 1 large or two small)
1/2 tsp. dried sage
3/4-1 cup soy milk
salt and pepper to taste
Melt 2 tbsp. Earth Balance in a 12" skillet over medium heat. Add squash and cook, stirring frequently to redistribute cubes, until just tender, about 20 minutes (this will vary widely; check multiple pieces for tenderness, as it can cook unevenly). Set squash aside. Without cleaning skillet, melt remaining 1/2 tbsp. Earth Balance in it over medium heat, add shallots, and cook, stirring, until soft, about 5 minutes. Add sage and stir about 30 seconds, until fragrant. Add half of squash cubes and 3/4 cup soy milk, season with salt and pepper, and stir until combined. Remove from heat, ladle mixture into blender, and blend until smooth. Return blended mixture to skillet over medium-low, add soy milk as needed for desired texture, adjust seasonings, and cook, stirring, just until hot. Serve immediately over pasta with fresh ground black pepper.