Name: Fiorentini With Butternut Squash
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater); 1/4 cup thinly sliced fresh sage; 1 pound fiorentini or other short curled pasta; Kosher salt; 1/2 cup finely grated Parmesan or Grana Padano plus more

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A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!

Recipe notes