Sage-infused brown butter, butternut squash Pastina
A recipe for sleepy folk
I was in London on Friday for a meeting. It was one of those perfect autumnal days—chilly, but not bitterly cold. Making my way briskly along pavements littered with crisp autumn leaves I stopped to check directions, and in that moment I looked up at the clear blue sky and immediately felt the warmth of the sun envelop me like a tender hug. I relaxed, dropped my shoulders and continued at a slower pace.
After finishing up in Soho, my husband and I drove to Richmond, where I grew up. We grabbed burgers by the river and nibbled on piping hot fries. Later, we picked up quinces from the local grocer on Richmond Hill and gazed at a view so stunning it brought tears to my eyes. We don’t often get quiet afternoons like that, and it struck me how much I’d forgotten what relaxing felt like.
It’s funny, I can spend 10 hours straight in the kitchen, buzzing with energy and adrenaline, but give me a few hours to unwind? Forget about it—I’m pooped and ready for bed. We got home around 7pm feeling hungry but not ravenous. It’s times like this that you need a meal that is quick to cook but still absolutely delicious. It was on this particular day that this week’s dish came together: sage-infused brown butter butternut squash Pastina featuring mozzarella, cheddar and gruyère. The discovery of this moreish cheese combination was the result of a lazy fridge raid one evening in the depths of winter.
The Recipe
To create this dish I used a liter of homemade chicken stock (though store-bought works too) and added some leftover homemade butternut squash purée that tasted like pumpkin pie—divine. Right at the end of cooking, I added a splash of apple cider vinegar and a drizzle of maple syrup (for that perfect balance of sweet and tangy). As for the cheese? You can use whatever you have on hand, but do try to include Gruyère—it brings an intensely nutty savoriness that makes the dish sing.
I finished the dish with a generous dollop of Philadelphia (although if you’re aiming for a little more sophistication, mascarpone would do the trick) and a fried sage leaf (divine all by itself). We devoured the meal in minutes, both agreeing that it was our favorite supper in ages.
Shortcuts & substitutes
Trade in butternut squash purée (recipe below) for organic canned pumpkin purée ( although, I promise you it won’t taste the same).
No Pastina at your local store? Use orzo instead.
Store-bought chicken stock (preferably organic) instead of home-made. Vegetarian? Use vegetable stock instead.
If you can’t find Gruyère try Comte, cheddar, edam, or Manchego.
If you don’t have apple cider vinegar use a little squeeze of lemon.
Add honey instead of maple syrup.
Butternut Squash Purée (worth the effort)
Ingredients
One butternut squash, halved
Method
1. Preheat your oven to 350°F (180°C).
2. Wash the butternut squash then cut in half vertically. Using a spoon remove the seeds and stringy bits of flesh.
3. Drizzle over a little oil and season with salt before placing the butternut squash halves, cut-side down, on a baking sheet lined with parchment paper or foil.
4. Roast in the oven for approx. 35-45 minutes until the flesh is tender and the skin is the color of caramel.
5. Allow the squash to cool briefly, then either peel away the skin or scrape the flesh from the inside.
6. Blend the flesh in a food processor or with an immersion blender until smooth. Strain the purée once or twice (optional).
Sage-infused brown butter butternut squash pastina
Ingredients
1 liter chicken stock
250g pastina
45g butter
Sage leaves, fried
150g butternut squash/pumpkin purée (made fresh or from a can)
140g Gruyère, mozzarella and cheddar mix, grated
Pinch of salt (or a few)
A glug of apple cider vinegar
A drizzle of maple syrup
A pinch of freshly grated nutmeg
Method
In a large frying pot/pan, on medium heat, fry sage leaves in butter for a few moments. Remove the leaves and set aside on a paper towel - sprinkle them with a little salt. Using the same pot, continue to fry the butter until it’s browned (but not burnt) and emits a lovely nutty aroma. On medium-high heat, add in the chicken stock and bring to a hard simmer.
Add the pastina, reduce heat to low-medium, and stir continuously until the pastina is tender and has absorbed most of the liquid. Add a little pinch of salt (you know my feelings about gradual salting to introduce nuanced flavor). Trust the process, the Pastina WILL absorb the liquid, don’t worry.
Stir in the cheese, butternut squash purée and nutmeg until well combined.
Finally add a glug of apple cider vinegar and a little maple syrup to taste. This is cooking using your instincts people, taste-cook-adjust, taste-cook-adjust!
Serve and garnish with the fried sage leaves and an elegant quenelle (or dollop) of mascarpone or philadelphia cheese.
As usual, don’t hesitate to let me know if you’ve made this recipe and what you’re cooking this week! Nothing makes me happier than hearing from you.
Have the best week, Sarah x
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This looks like the best dish I’ve never had. Oh wait, I have tried it cause I’m ADDICTED TO YOUR RECIPES!! MORE PLEASE (Excuse the passion lol)!
Great writing great photos great nosh