PASTA WITH BUTTERNUT SQUASH AND SAGE

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Pasta with Butternut Squash and Sage image

For a savory addition, toss a little sautéed pancetta or bacon into this pasta.

Categories     Herb     Pasta     Vegetable     Squash     Butternut Squash     Fall     Winter     Sage     Simmer     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons olive oil
1-pound butternut squash, peeled and cut into 2-inch pieces
3/4 cup water
1 teaspoon chopped fresh sage
1 pound gemelli or penne rigate pasta
2 tablespoons chopped fresh flat-leaf parsley
1 cup freshly grated parmesan plus additional for sprinkling
2 tablespoons unsalted butter (optional)

Steps:

  • Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
  • Serve sprinkled with additional parmesan.

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