Makes 4 servings
¼ cup olive oil
10 sage leaves, washed and dried
½ cup chopped yellow onion
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
¼ cup dry white wine
1 15-ounce can pumpkin puree
½ cup light sour cream
¼ cup grated parmesan cheese
Cooked pasta of choice
This hearty pasta dish is perfect for those looking to get their kids to like squash. Made with light sour cream, the alfredo sauce is creamy and not too heavy, making it the ideal dish for a weeknight meal. The fried sage adds a crunchy element to the dish and pairs perfectly with the pumpkin, making this dinner a sure fall favorite.
1. In a large saucepan over medium high heat, add olive oil. When oil is hot, but not smoking, add dry sage leaves and fry for about 5 seconds or until crispy. Gently remove from the pan and set on a paper towel to dry.
2. In the same saucepan, reduce heat to medium and add onions, cooking until lightly browned. Add garlic, salt, pepper, and paprika and cook until fragrant, about 2 minutes.
3. Add white wine and cook for about 2 minutes or until most of the alcohol has cooked off. Add pumpkin puree and cook until bubbling. Let cook for 5 minutes over medium.
4. Remove from heat and stir in sour cream and parmesan cheese until melted and creamy. Add pasta and stir until well coated.
5. Serve in bowls and garnish with fried sage leaves.