Fiorentini With Butternut Squash

1. 1

   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 5 minutes.

2. 2

   Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid.

3. 3

   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. just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.