Fiorentini With Butternut Squash
This recipe combines the natural sweetness of shredded butternut squash with the savory flavors of fresh sage and grated Parmesan to create a comforting and flavorful pasta dish. The squash is cooked until golden brown and then tossed with cooked pasta, creating a creamy and delicious sauce. Ready in no time, this dish is perfect for a cozy weeknight meal or when you want to impress your dinner guests with minimal effort.
— Constant Cookbook
Ingredients
- 2 olive oil
- 2 unsalted butter
- 5 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 thinly sliced fresh sage
- 1 fiorentini or other short curled pasta
- Kosher salt
- 1/2 finely grated Parmesan or Grana Padano plus more
Instructions
- 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.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
- 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.
Yield
6 servings
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