Well, what happens when you have a load of sage leaves left over from cooking a butternut squash carbonara?
That’s easy – you make more butternut squash!
Here is a recipe I found from Allegra McEvedy on BBC Food website. I’ve adapted the quantities for what worked best for me.
Serves 1 – 2
Cooking time 25 – 30 mins
450g butternut squash, cubed
6 sage leaves, finely chopped
2.5 tbsp reduced fat crème fresh
1.5 tsp chilli flakes
~20g parmesan, coarsely grated
~1/2 tbsp butter
salt and black pepper
- Melt butter in a large, wide pan. When the butter begins to foam, add the sage and fry for one minute.
- Add the cubes of butternut squash and the chilli flakes. Cover and cook until the squash is tender, stirring occasionally.
- Lightly mash the squash with a fork, add the crème fresh and parmesan and mix together. Season well and serve.
I used the remaining sage leaves to season a pork chop. A yummy dinner indeed!