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?
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.
Cabernet Penne in Sage Brown Butter
Serves 4
6 oz Caberneti Penne (available online)
1 Tablespoon kosher salt
3 cups butternut squash- large dice
1 large Jazz apple- skinned /cored/large dice
1/8 cup extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
11/2 teaspoon cinnamon
1 pinch nutmeg
5 Tablespoons unsalted butter
10 sage leaves
1/2 teaspoon cinnamon
pinch of nutmeg
3 Tablespoons toasted pecans -roughly chopped
salt/pepper
Parmesan cheese
- Preheat oven to 450 degrees
- Toss cut squash and apples in olive oil and place onto a lined baking sheet
- Season with salt, pepper, cinnamon and nutmeg
- Roast for 10-15 minutes until golden and tender
- Fill a large pot with water and bring to a boil- add in 1 Tablespoon of kosher salt
- Cook pasta for 6-7 minutes until aldente
- Drain and set aside
- Melt butter in a large saute pan with uncut sage leaves over medium heat
- Once butter begins to bubble and turn brown lower heat and add in cinnamon and nutmeg-swirl to combine
- Add in pasta, squash, apples and pecans
- Adjust seasoning
- Garnish with freshly grated Parmesan cheese
- Serve Warm
16 Comments
Please come over right now and make this for me!
Just beautiful and such a wonderful array of fall flavors… I so wants some.. and that fork… lovely!!!
That is the most beautiful bowl of pasta I have ever seen. Autumn made edible.
O wow, your dish looks AMAZING! That penne is lovely, and the colors and flavors of your pasta look and sound fabulous.
Louise,
This looks incredible. I immediately went online to order the pasta. I, too, am a sucker for sage. The aroma always takes me back to the cool months and the promise of great things on the Thanksgiving table.
What an interesting pasta. It is gorgeous to look at and I'm sure delicious as well. I have to investigate the new macaroni. I hope you are having a great day. Blessings…Mary
Finally I can post a comment! My computer has been in a coma. What was it I was going to say? Oh yeah, I want mine with those great meatballs!
Just gorgeous pasta.
Lovely and colorful dish with a beautiful selection of flavors
This looks fantastic! I love the butternut and the apple together!
Brown butter and sage is such an amazing combination of flavors…this looks delicious! I love the pasta you used…
My favorite fall flavors are everything about this pasta! I LOVE, with almost my whole heart, butternut squash and pumpkin. I can't wait to use my cabernet pasta to try this recipe. Nice to meet you last night!
Yum! What a great time of year to be cooking squash! Have you ever tried butternut squash risotto? It's my fave!
The pasta has such a bright plum color to it versus the "gray" I've seen in other photos of the Caberneti. I purchased a variety pack of the pastas from Blackmarket Bakery and I want to know what you did differently. Did you do an ice bath plunge after the pasta was cooked? Or did the color "pop" after you sauteed it with the other ingredients? Just curious…
Sharon – Dana Point
Sharon,
Well, not sure what everyone else did but I boiled the pasta just under al dente with plenty of salt in the water. The glossy color might have come from the butter. Good luck, just don't over cook it.
~Chef Louise
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