FIORENTINI WITH BUTTERNUT SQUASH RECIPE | EPICURIOUS.COM

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Fiorentini with Butternut Squash Recipe | Epicurious.com image

Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.

Provided by @MakeItYours

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons unsalted butter
5 cups 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 cup thinly sliced fresh sage
1 pound fiorentini or other short curled pasta
Kosher salt
1/2 cup finely grated Parmesan or Grana Padano plus more

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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