A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!
Recipe information
Yield
6 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Step 3
Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 450 Fat (g) 13 Saturated Fat (g) 5 Cholesterol (mg) 20 Carbohydrates (g) 70 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 15 Sodium (mg) 250