2 pounds butternut squash, peeled seeds, cut into 1 inch cubes
1 tsp kosher salt
1/4 tsp pepper
2 TBSP olive oil
1 pound cavatappi pasta
3 TBSP unsalted butter
1/8 cup chopped shallots
1 TBSP freshly chopped sage
1 tsp kosher salt
1/4 tsp black pepper
1/8 cup pepita (husked pumpkin seeds)
1/2 cup freshly shredded Parmesan cheese
DIRECTIONS
Preheat the oven to 450 degrees F. Line a baking sheet with foil.
In a large bowl toss the butternut squash in the salt, pepper, and oil. Spread the squash in a single layer on the baking sheet. Roast for 30 minutes or until browned and tender. If the squash is tender, but not brown turn on the broiler and brown it for 1-5 minutes until slightly charred.
In the meantime bring water to a boil in a large pot and cook the pasta to your desired tenderness. Reserve 1/2 cup of pasta water before draining the pasta completely.
Melt the butter in a Dutch oven over medium heat and allow to brown, add the shallots and chopped sage and cook for 2-4 minutes until the bubbling subsides, the shallots are browned and the sage is crisp. Add the roasted butternut squash, salt and pepper, and the cooked pasta. Toss together and then stir in the pumpkin seeds and half of the Parmesan cheese.
Taste and season if needed. Serve with the rest of the Parmesan cheese for topping.
Print Recipe
20 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment