Pasta with an odd combination of ingredients
- 2 butternut squashes – peeled & cubed
- 4 Tbsp olive oil (divided)
- kosher salt & fresh ground pepper
- 2 cups oil cured black olives
- 2 12 oz. boxes of bow tie pasta
- 4 oz. pine nuts
- 3 cloves garlic, minced or crushed through a garlic press
- 2 Tbsp unsalted butter
- 1/4 cup chopped fresh basil & sage
- First we’ll roast the squash. Preheat the oven to 425°F. Toss the cubed squash with 2 tablespoons olive oil, salt & pepper. Spread in a single layer on a baking sheet. Roast for 30 minutes or until a fork easily pierces the squash. This step can be done hours in advance if you wish. Just bring the squash back to room temperature before adding it to the pasta.
- Bring 8 quarts of water to a boil. While waiting for the water to boil you can pit the olives. No one wants to bite into a pit; it will ruin your day.
- Salt the water with maybe an 1/8 cup of kosher salt. Add the pasta to the water and cook per the package (it was 9 minutes for me).
- In a small skillet dry toast the pine nuts over medium low heat. Keep the skillet moving to prevent burning. Transfer the nuts to a bowl.
- In the same skillet heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter until the butter melts. Add garlic and cook slowly to infuse the garlic flavor into the oil mixture.
- When the pasta is cooked through drain it and return it to the pot. Add in the squash, olives, pine nuts, garlic oil & fresh herbs. Stir to combine. Transfer to a large bowl and serve.