Serves 4-6
Pan roasting the butternut gives delicious flavour depth to this economical vegetarian main course. If fresh sage is a problem, use basil or half the amount of fresh rosemary.

You will need

3 T (45 ml) butter
2 T (30 ml) olive or canola oil
± 16 sage leaves, picked from the stems
1 medium size butternut ± 750 g-1 kg, peeled and cubed 2 cm x 2 cm
1 bunch spring onions, finely sliced with most of green tops
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
2 t (10 ml) sugar
1 T (15 ml) Ina Paarman’s White Sauce Powder
2 cups (500 ml) water
1 t (5 ml) Ina Paarman’s Vegetable Stock Powder
1 T (15 ml) fresh lemon juice

400-500 g penne
2 T (30 ml) olive or canola oil
Ina Paarman’s Green Onion Seasoning

¼ cup (60 ml) grated pecorino or cheddar cheese
reserved spring onion
reserved fried sage

Ina’s Tip

Do not use goats milk pecorino as the flavour is too strong and it overpowers the butternut.


Warm a large heavy based frying pan. Add butter and oil, when the butter foams add the sage leaves and just crisp them. Remove sage with a slotted spoon and keep on one side.

Add cubed butternut in an even layer and cook over high heat, without stirring, until the butternut begins to caramelize to a spotty brown colour. Stir and continue browning the butternut for another 4-5 minutes. Add spring onions (reserve a little for garnish), Seasoned Sea Salt, sugar and White Sauce Powder. Stir to blend.

Add water and Vegetable Stock Powder. Simmer for about 5 minutes with a lid on until the butternut is tender. Add the lemon juice and taste for seasoning. In the meantime, cook the pasta according to pack instructions. Drain and toss with oil and Green Onion Seasoning to taste. Top pasta with butternut mixture. Sprinkle over grated cheese, reserved spring onions and crispy sage leaves.