Fiorentini with Butternut Squash

Name: Fiorentini with Butternut Squash
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 2 tablespoons unsalted butter; 1 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 1/4 cup thinly sliced fresh sage; 1 1 pound fiorentini or other short curled pasta; 1 Kosher salt; 1 1/2 cup finely grated Parmesan or Grana Padano plus more

From the kitchen of Carly

Shredded butternut squash browns in sage-infused butter, then clings to curled pasta like a silky coating. Pasta water loosens everything into a creamy sauce that needs nothing but Parmesan and salt. Pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
12 tablespoons unsalted butter
15 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)
11/4 cup thinly sliced fresh sage
11 pound fiorentini or other short curled pasta
1Kosher salt
11/2 cup finely grated Parmesan or Grana Padano plus more

Instructions

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.