Dinner Tonight: Butter Sage Rotini


Teresa Stebbins, who sent in this recipe, thinks of it as imitation macaroni and cheese. But that is doing it a disservice. At a diner, mac-and-cheese goes for a few bucks. But this same recipe, at a fancier restaurant, could easily bring $15. So which is it — mac-and-cheese or butternut sage rotini?

Butternut Sage Rotini

(Imitation Mac-and-Cheese)

1 butternut squash

1 pound rotini or pasta of your choice

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 sprig fresh sage or ½ teaspoon dried

1½ cups water

1 teaspoon salt

Pepper to taste

Peel squash and cut it into cubes. Cook pasta according to directions on package, drain — reserving 1 cup liquid — and set aside.

While the pasta cooks, heat the oil in a large pot over medium heat, add the onion and sauté until translucent, about 3-5 minutes. Add sage and cook for 2 minutes. Add the squash, 1½ cups water, salt, and pepper. Cook until squash is tender and water is reduced, about 10 minutes. Remove sage. Puree in a food processor or with an immersion blender; add reserved pasta liquid, if needed.

Combine sauce with cooked pasta, and serve.

 Teresa Stebbins

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.