Butternut squash pasta


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
Kosher salt
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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s