This weekend, I also sorted through my cooking magazines, a year's worth, and finally cut out the recipes I would actually make. I have to tell you, there weren't all that many. But this pasta with butternut squash and sage was one of them. This one came from Cook's Illustrated. My mother-in-law gifted this magazine to me last Christmas, and after almost a year, I still can't figure out if I like their recipes. Most of the time they seem so long and too complicated. But I think that's their thing. Trying to prove to us how many tests they've done, and what they've learned, very rarel is it groundbreaking. After reading through some of their recipes, I often think to myself, why would they even test this technique, it doesn't even make sense!
To accompany my pasta, I also grilled beets, and topped them off with goat cheese.
So the pasta was good. It wasn't great. But it was hearty and tasted like Fall. Thank god there was bacon. I'd make it again, for a squash lover.
The beets were delicious. There's really not much you can do to ruin the beautiful union between beets and goat cheese.