So the Stinking Rose Cookbook's Pasta with Butternut Squash, Fried Sage, & Garlic Chips (p. 55) was a big ol' disappointment. It's also two recipes in one, because you top the pasta with deep fried garlic, which is a separate recipe (p. 152).
1 1lb butternut squash
1 tbsp olive oil
Salt & pepper
2 tablespoons butter (I had to substitute Earth Balance since we are out of butter)
1 bunch sage, stemmed
1 pound pasta
Garlic Chips (recipe follows)
I'm not going to repost the whole recipe, but basically, peel and cut the squash into little pieces (1/2 inch cubes), toss it with the olive oil and salt and pepper, then roast it in the oven at 400 for 30 minutes, turning twice. My advice is then you skip the remainder of the recipe and eat the butternut squash with a fork. Because that actually turned out excellent, and I was surprised that only a tablespoon of olive oil was enough to keep the squash from getting dry and crunchy.
Then you melt the butter, and add the sage until it is crisp and the butter is golden brown. I think I cooked the sage too long, because it definitely tasted burnt. I would pull the sage when it becomes aromatic, rather than crispy.
Cook the pasta, mix everything together, and then top with garlic chips.
4-5 large bulbs elephant garlic (I used regular, and I used the better part of one bulb)
3 cups whole milk (I used 2% and skim)
Vegetable oil, for deep frying.
Boil a pot of water. Take the garlic cloves with the crunchy bottom part chopped off and toss them all in the boiling water. Let boil for thirty seconds, fish out, and peel.
Slice the garlic into tiny "chips".
Bring slivers & one cup of milk to a boil. Immediately remove from heat, pour through a colander/sieve. Repeat with the remaining two cups of milk. I used less than a cup. Drain well on a paper towel.
Heat oil to 375 in skillet or deep fryer. Add cloves and fry them until golden.
Note: do NOT put the lid on the deep fryer. Somehow the garlic chips will burn and explode. It will get ugly. Also add cloves in small batches after blotting them with a towel.