FIORENTINI WITH BUTTERNUT SQUASH
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Provided by Sara Jenkins
Categories Pasta Vegetarian Kid-Friendly Dinner Squash Butternut Squash Low Cholesterol Sage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- 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.
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