Cabernet Penne in Sage Brown Butter with Roasted Butternut Squash and Apples
Cinnamon, cloves, apples, squash, caramel corn, pumpkins, stews, chili, sage, rosemary, roasts, braised short ribs and simmering veal stock- the flavors of Fall are intoxicating and nostalgic. I surrendered this week; threw in the white “dish towel” and said goodbye to Summer. I’m jumping in feet first into the stock pot, and I’m ready for some hearty slow cooked comfort food; bubbling soups and slow braises. I bought my first can of pumpkin, and roasted my first Butternut squash. Nothing says Fall to me like sweet creamy Butternut Squash.
It’s day two of my recipe testing with my *Caberneti Pasta. Today I decided to go all out with Fall flavors. I roasted Butternut Squash, and Jazz Apples with olive oil, cinnamon, and nutmeg- tossed into the Caberneti pasta, brown butter, fresh Golden and Purple Sage from my garden. I rubbed the sage between my fingers and took in the aroma…I instantly thought “Thanksgiving”.
What are your favorite Fall flavors?
*Caberneti Pasta is available online through Marche Noir. It is a pasta made with Cabernet wine flour/powder. The skins of the grapes are dried and ground into a powder. The wine flour adds the beautiful color and is incredibly healthy for you – loaded with iron and fiber.