- 2 qt. water-salted
- 1/2 lb. pasta-any favorite variety
- 4 Tbsp. extra-virgin olive oil
- 1 c. onion-sliced thinly
- 4 garlic cloves-sliced
- 1 1/2 cups diced butternut squash, seeded, 1/2” diced
- 2 Tbsp. chopped fresh sage
- 2 Tbsp. butter
- To taste black pepper
- Garnish fresh grated Parmesan
Bring the water to a boil in large pasta pot. Add the pasta stirring to prevent from sticking. Boil for about 12 minutes or until just tender.
While pasta is boiling, heat a large sauté pan on medium high heat. Add olive oil and onions, cook for about 2 minutes then add the garlic, cook for 30 seconds.
Add the butternut squash and about 1 cup of the boiling pasta water, cover and simmer for about 5 minutes just to tenderize the squash.
Drain the pasta when cooked and add to the sauté pan. Finish the dish by stirring in the sage and butter.
Season to taste salt, black pepper and freshly grated Parmesan cheese.
Garnish if desired with toasted squash seeds. Enjoy!
This recipe serves four.
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