Pasta with Butternut Squash and Sage

1. 1

   Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden.

2. 2

   Finely chop squash pieces in a food processor and add to onion with water and salt to taste.

3. 3

   Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender.

4. 4

   Add sage and simmer 1 minute more.

5. 5

   Cook pasta in a 6-quart pot of boiling salted water until al dente.

6. 6

   Reserve 1 cup cooking liquid in a cup and drain pasta.

7. 7

   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.

8. 8

   Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.

9. 9

   Serve sprinkled with additional parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.