Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Roasted Garlic and Butternut Squash Pasta with Crispy Sage
1 min read
Serving Amount
Ingredients
1 head garlic
4 tbsp olive oil, divided
Salt and pepper to taste
11⁄2 cup butternut squash, cubed
25 About fresh sage leaves, divided
1 tbsp fresh thyme
Red pepper flakes to taste
1⁄3 cup ricotta
4 cup cooked pasta, preferably rigatoni or bucatini
1⁄4 cup parmesan cheese, grated
1⁄2 cup pasta water
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the top of the garlic head and place on a foil-lined sheet. Drizzle olive oil, and salt and pepper on top of the garlic and wrap in foil.
Step 3
On a lined baking sheet, place wrapped garlic, squash, 5 sage leaves and thyme. Drizzle 2 tablespoons of olive oil, a pinch of red pepper flakes, and salt and pepper to taste on top. Roast for 20 minutes, flip butternut squash and roast for another 15-20 minutes, or until tender.
Step 4
While the squash roasts, make fried sage leaves. Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Allow to crisp up for about 30 seconds, then remove them with a slotted spoon or tongs. Place sage leaves on a plate lined with paper towels then place on top of pasta when ready to serve.
Step 5
While squash roasts, boil pasta and reserve ½ cup of the pasta water.
Step 6
Add ricotta and roasted ingredients to a blender. Blend until smooth. Add pasta water to get the sauce to desired texture. Add salt and pepper as needed.
Step 7
Toss the mixture from the blender with the pasta and divide it into pasta bowls. Top each bowl with 1 tablespoon of the parmesan cheese and 5 crispy sage leaves.
