Fiorentini with Butternut Squash
A comforting pasta dish featuring tender fiorentini tossed with shredded butternut squash and fresh sage in a buttery sauce, finished with grated Parmesan cheese. This elegant combination of fall flavors creates a satisfying vegetarian main course.
Ingredients
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •5 cups shredded butternut squash
- •¼ cup fresh sage
- •1 pound fiorentini pasta
- •1 to taste Kosher salt
- •½ cup Parmesan cheese
Cooking Instructions
- 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.
5 min
- 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.
12 min
- 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.
5 min
