Pomegranate and Winter Squash Burrata Pasta with Fried Sage
SERVES: 8 | PREP TIME: 20 Minutes | BAKE TIME: 25 minutes | COOK TIME: 20 minutes
Ingredients
Roasted Winter Squash
2-pound butternut squash, cleaned and cut into ½-inch cubes (3 ½ cups)
½ tablespoon extra-virgin olive oil
¼ teaspoon dried rosemary
¼ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon rubbed sage
Fried Sage
¼ cup extra-virgin olive oil
40 fresh sage leaves, varying sizes
Pasta
1 pound spaghetti, cooked
1 tablespoon extra-virgin olive oil
¼ teaspoon flake sea salt
2,4-ounce balls burrata, quartered
2 cups pomegranate arils
Flake sea salt for garnish
Cracked black pepper for garnish
High-quality extra-virgin olive oil for finishing
This pasta dinner is layered with inviting seasonal flavors. Sweet pomegranate combines with earthy roasted squash and creamy burrata for an unforgettable combination of tastes and textures.
Instructions
To make the squash, preheat the oven to 425°F. Line a baking sheet with parchment paper.
Add the squash to the baking sheet. Drizzle with the olive oil and sprinkle with the rosemary, salt, pepper, and sage. Stir to coat all the cubes and spread into a single layer.
Bake for 10 minutes, stir, and then bake for another 10 to12 minutes, until the squash is tender and beginning to brown on the edges.
While the squash bakes, make the sage. Heat the olive oil in a large saucepan over medium-high heat for 2 to 3 minutes. Once hot, drop a sage leaf in, it should sizzle. Add as many leaves as your pot will allow, working in batches if you need to. Cook the sage leaves for about 90 seconds, until firm and crisp.
Transfer to a plate covered with a paper towel to drain and dry the leaves.
To finish and serve the pasta, stir the cooked spaghetti together with the tablespoon of olive oil and the ¼ teaspoon of flake sea salt.
Divide the pasta into 8 portions and add each portion to a serving plate or bowl. Top each serving with an equal amount of roasted squash cubes, a quarter of a burrata ball, a quarter cup of pomegranate arils, 5 sage leaves, flake salt and cracked pepper to taste, and a drizzle of olive oil.