Healing Food: Farfalle with Butternut Squash and Sage Butter

My friend Gabs is an Italiophile. She lived there, speaks it fluently, and talks of her love of Italian food with an adoring, faraway look in her eyes. Now that she has finished the last of her chemo treatments, I have been looking for great Italian dishes that she can eat just for the pleasure of it---along with a glass of lovely Italian wine! So, since the fall season is upon us, I chose to cook with one of my favorite farmer’s market picks of late: butternut squash.

Butternut squash is abundant at local farmer’s markets, and winter squash is full of healthy vitamins and nutrients. It is an excellent source of vitamin A (in the form of beta-carotene—which prevents the oxidation of cholesterol in the body), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash is a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid. And fresh sage has long been used as an anti-inflammatory and memory enhancer in herbal medicine.

The butternut squash is cut into chunks, sautéed in a bit of butter until softened, then steamed with a bit of chicken stock. Then, the sage is sautéed in a browned butter, and the squash and sage mixtures are tossed with farfalle pasta (or your favorite pasta). I have made this dish with fresh ricotta cheese stirred in (or with a dusting of freshly grated parmesan) and without, and both are comforting and delectable.

So when she is up for it, I will host a celebratory dinner in her honor. She braved her chemo with a grace, strength and determination that made me proud. I am happy to celebrate her health and recovery with the circle of friends that she inspired with her amazing example. Salute, Gabrielle!!!

1 butternut squash, peeled seeded and cut into 1 inch chunks

2 tbsp. butter or olive oil

½ cup chicken stock

6-8 sage leaves, julienned into thin slices

1 stick butter, clarified to remove the butterfat and dregs

salt and pepper to taste

Optional: ½ cup fresh ricotta cheese or ½ cup parmesan, freshly grated

1 lb farfalle (bow tie) pasta, cooked

In a sauté skillet over medium heat, melt the butter. Add butternut squash and cook for 3-4 minutes. Add chicken stock and allow the squash to simmer until fork tender. In a separate skillet, heat the clarified butter and add the julienned sage, until the butter comes to a simmer. In a bowl, toss the pasta with the squash, butter and sage and season with salt and pepper. Add the ricotta at this time, if desired. Garnish with parmesan cheese.