Sometimes peeling a butternut squash and roasting it before using it just seems like too much, so I liked this recipe. I had never grated a butternut squash, but it was super easy and I really liked this meal. I’ll definitely make it many times in the future! This recipe comes from Bon Appetit.
Easy Butternut Squash Pasta
- 2 T. olive oil
- 2 T. unsalted butter
- 5 c. 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 c. thinly sliced fresh sage
- 1 lb. short curled pasta
- Kosher salt
- 1/2 c. finely grated Parmesan
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 c. 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 c. Parmesan. Divide pasta among bowls; top with more Parmesan.