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; 118 milliliters finely grated Parmesan or Grana Padano plus more; 6 servings Kosher salt; 2 Tbsps olive oil; 2 Tbsps unsalted butter; 454 grams fiorentini or other short curled pasta

Need a gluten free, primal, and fodmap friendly side dish? Fiorentini with Butternut Squash could be an outstanding recipe to try. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 164 calories, 4g of protein, and 11g of fat. 1 person found this recipe to be scrumptious and satisfying. A mixture of butternut squash, kosher salt, sage, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

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