Pasta with Butternut Squash and Sage
 
 
Makes 2-4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into ½" cubes (see notes)
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon freshly squeezed lemon juice
  • 8 ounces zucchette or other short pasta
  • grated Pecorino Romano cheese, to taste
Instructions
  1. In a fry pan, heat olive oil over high heat until almost smoking. Add butternut squash, season with salt and pepper, and cook, stirring occasionally, until browned and tender, about 5 minutes.
  2. Add butter and shallot and cook, stirring frequently, until butter is lightly browned, about 1 minute.
  3. Add sage and stir to combine. Remove from heat and stir in lemon juice. Set aside.
  4. Bring a large pot of salted water to a boil. Cook zucchette until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
  5. Add zucchette and 2 tablespoons reserved cooking liquid to fry pan and toss gently to combine. Bring to a simmer and cook until heated through. If necessary, add more reserved cooking liquid to loosen the sauce.
  6. Season with salt and pepper to taste. Top with Pecorino Romano cheese and serve immediately.
Notes
I used a mix of butternut and honeynut squash.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-butternut-squash-sage/