Pasta with Pumpkin and Sage Butter - WwDH



Pasta with Pumpkin and Sage Butter - Adapted from Donna Hay

 This week, our Donna Hay group made a simple pasta dish, selected by Margaret.  I did not have pumpkin but I did have butternut squash which I subbed in.  I also did not have fresh sage but I did have some dried sage to take its place.

 I am not sure how I would rate this dish.  We enjoyed it and I would make it again but it would not go on my must haves.  I think, I would have liked another element, caramelized onions of a green vegetable.  

 This only had butter, sage, pasta, Parmesan and squash and other than browning the butter and cooking the pasta, it went together with ease and did not take long at all.  I did not have to cook the squash; I bought a bag of frozen cubes and that really made this a snap.

 Please go on over to the Wednesday with Donna Hay page and see what everyone else did with this dish and whey they thought of it.

 Weekend Potluck     See Ya at the Gumbo     Real Food Recipe Round Up    Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table      Fat Tuesday   

Comments

  1. CakelawFebruary 25, 2015 at 2:53 AM

    It looks good Chaya. After round one, I added tuna as an extra element.

    ReplyDelete
  2. KayteFebruary 25, 2015 at 3:03 PM

    Your proposed variations sound nice, Chaya, and we loved this one, too....and yes, I would definitely summon the original recipe up at a moment's notice, no problem, for some reason, it hit on all the cylinders here. Nice photo of it.

    ReplyDelete
  3. AnonymousFebruary 26, 2015 at 10:53 PM

    I loved sage butter with sweet potato ravioli, so this has to be wonderful. I imagine the butternut is a perfect substitution!

    ReplyDelete
  4. Michelle BMarch 8, 2015 at 1:32 PM

    I like sage a lot and think it isn't used nearly enough! Good combination: sage, butternut squash, butter.
    Thanks for sharing, Chaya.

    ReplyDelete
  5. TeaLadyMarch 16, 2015 at 9:53 PM

    Glad you liked it. I did too but I don't think I will make it often. Butternut squash sounds perfect.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more