2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
salt & freshly ground black pepper
2 TBSP olive oil
1 pound cavatappi pasta
3 TBSP unsalted butter
1 shallot, diced
1 TBSP freshly chopped sage
1/8 cup pepita (husked pumpkin seeds)
1/4 cup freshly shredded Parmesan cheese plus extra
DIRECTIONS
Preheat the oven to 450°F and line a baking sheet with foil.
In a large bowl toss the butternut squash cubes in the 1 tsp salt, 1/4 tsp black pepper, and olive oil.
Spread the squash in a single layer on the baking sheet then roast in the preheated oven for 30 minutes or until browned and tender. (If the squash is tender, but not brown turn on the broiler and brown it for a minute or two until slightly charred).
Cook the pasta according to package directions then drain, reserving 1/2 cup of the pasta water.
Melt the butter in a Dutch oven over medium heat then add the shallots and chopped sage and cook for 2 to 4 minutes until the the shallots are browned and the sage is crisp.
Add the cooked pasta, roasted squash, 1 tsp salt, and 1/4 tsp black pepper to the pot and toss together.
Stir in the pumpkin seeds and the Parmesan cheese.
Season with salt & pepper to taste and serve with extra Parmesan on the side.
20 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE