Fiorentini with Butternut SquashDitte Isager
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Recipe information
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
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.
Recipe notes
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