This recipe is adapted from a recipe featured on the BA FB page. it was wonderful. I used 2x the squash and added some red pepper flakes. It was delicious!
1 TBSP olive oil
1 TBSP butter
3 c shredded butternut squash
1/4 c fresh sage
Red pepper flakes
1/2 lb pasta
1/2 c finely grated Parmesan
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 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, according to package.
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.
Serves 2 – 4.