fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Herbed Pasta with Butternut Squash


Description

Scroll to the bottom for more details!


Ingredients

Scale

¼ cup plus 2 tablespoons extra virgin olive oil

6 large garlic cloves, thinly sliced (4 cloves if using locally grown)

1 large red onion, thinly sliced

2 tsp. crushed red pepper

1 small butternut squash, approx. 2 lbs, peeled, seeded and cut into ½ cubes

1 tbsp finely chopped thyme or sage

Salt and freshly ground pepper

16 oz. short pasta or shells

¾ cup freshly grated Pecorino or Parmesan cheese, plus more for serving


Instructions

Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over medium heat, stirring occasionally until softened, about 5 minutes. Add the squash and thyme or sage, season with salt and pepper and cook for 5 minutes, stirring occasionally. Then cover and cook over medium-low heat, stirring occasionally until the squash is tender about 5 minutes. Don’t overcook as you want the squash to hold it’s shape, so cook it until al-dente.

Meanwhile, add the pasta to the boiling water and cook until al-dente. Drain, reserving 1 cup of pasta water. Add the pasta to the squash mixture in the skillet, and stir in ½ cup of the pasta water and toss gently to combine. Add the ¾ cup of grated cheese, season with salt and pepper to taste and stir gently to combine. Add a bit more pasta water if necessary.  Serve the pasta immediately, passing more cheese at the table.