It’s definitely a ‘hug in a bowl’ kinda meal. Sweet, comforting and grounding. I wouldn’t have this every day, but on the days I do….I most definitely feel I deserve it. The perfect Autumn recipe to refuel after a busy day.
Ingredients:
Serves 4
- 1 medium onion
- 1/2 butternut squash, cubed. (You can use the remaining half to make this recipe).
- 2 cloves garlic
- Bunch sage leaves. Leave – 5 – whole and shred the rest.
- 30g good quality salted butter
- 100g Pine nuts
- 500g fresh spaghetti
- Salt and pepper to taste.
Additional:
Parmesan
The how to need to soak the lentils, so it’s a super-quick recipe.
Chop onion finely and grate the garlic. Melt butter and slowly sauté the onions and garlic without browning. Add the whole sage leaves and sauté gentle to allow the flavour to infuse throughout the butter.
Add diced butternut squash until soft. Add salt and pepper. Meanwhile, toast the pine nuts and boil the pasta. Reserve some of the pasta water to make the sauce.
When the butternut squash is soft, add the remaining shredded sage leaves. Cook for a little longer them add the cooked pasta and some of the pasta water. Continue to cook gently and add water until you have the desired consistence of sauce.
Add salt and pepper to taste. The toasted pine nuts and Parmesan (optional).
Why it’s so good
This dish is perfect for Vata and Pitta…..it’s got all the opposing qualities – sweet, unctuous, rich and grounding. Kapha….it’s just too Kapha.