Fiorentini with Butternut Squash

Name: Fiorentini with Butternut Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters 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); 59 milliliters thinly sliced fresh sage; 6 servings Kosher salt; 2 Tbsps olive oil; 2 Tbsps unsalted butter

Fiorentini with Butternut Squash might be just the side dish you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 9g of fat, and a total of 131 calories. This recipe serves 6. Head to the store and pick up butternut squash, sage, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.

Instructions

Heat oil and butter in a large heavy pot overmedium heat.

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Butter

Cooking Oil

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Pot

Add squash and sage andcook, stirring occasionally, until squashbegins to brown, about 2 minutes.

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Squash

Sage

Meanwhile, cook pasta in a large pot ofboiling salted water, stirring occasionally,until al dente.

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Pasta

Water

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Pot

Drain pasta, reserving 2 cupspasta cooking liquid.

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Pasta

Add pasta and 1/2 cup pasta cookingliquid to squash and stir to coat. Cook overmedium heat, stirring, adding more cookingliquid as needed, until sauce coats pasta.Stir in 1/2 cup Parmesan. Divide pasta amongbowls; top with more Parmesan.

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Parmesan