As I've said before, I am a sucker for squash. Especially butternut. So when I was thumbing through the November issue of Gourmet on my way home from work yesterday, I decided that this recipe was dinner. Especially since I had bought some butternut at the store the day before. Now don't get me wrong, this was tasty, and you can't really go wrong with butternut, sage, pasta and cheese. But it lacked something. I'm not sure what. It was also most definitely NOT a 10-minute main. Not for me anyway. Possibly because I had to process the squash in batches (I had a lot of squash - I even weighed it in a bowl using the bathroom scale, thinking that I MUST have more than a pound. I didn't). Mostly though, the cooking time for the squash was off. Mine was nowhere close to soft and tender after just 8-10 minutes. Oh and then there's that compulsion to clean up as I go. So really the 10 minute meal is not an expectation I should have from ANY recipe. Ever.
Now there is a great deal of this hanging out in Tupperware right now. I can't let it all go to waste. I'm thinking it might taste a bit better reheated with some marinara sauce from a jar. I'm going to go and test the idea.
I served this with some garlic toast that I made from the very delicious whole grain loaf from La Brea bakery. The recipe's from the bag the bread came in. Very easy. Just slice the bread fairly thinly, spread it with butter, garlic, red pepper flakes and chopped shallots and bake in a 300 degree oven until golden on top.
And speaking of deliciousness. On the way back from the airport on Monday morning we stopped at Porto's for brunchy things. Among other things (can you say "over-ordered"?), we got potato balls. I think those are truly one of the best things ever.