Fiorentini with Butternut Squash

Ingredients for Fiorentini with Butternut Squash

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1125g 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)

• 40g thinly sliced fresh sage

• 450g fiorentini or other short curled pasta

• Kosher salt

• 80g finely grated Parmesan or Grana Padano plus more

Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 475ml pasta cooking liquid.

Add pasta and 120ml pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 45g Parmesan. Divide pasta among bowls; top with more Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.