04 January 2010

Butternut squash pasta

I am back from a much needed vacation. I made this before I left in an attempt to use up the last of the squash I had lying around.

Serves 4

1 lb of butternut squash, peeled and seeded
2 tbsp butter
1 lb pasta
1/2 tsp roasted, ground cumin
1 tsp sugar
1 small bunch chopped sage leaves
1/2 cup grated parmesan reggiano
Salt and pepper to taste
  1. Process chunks of squash until shredded.
  2. In a broad based skillet, heat butter and add squash, salt, pepper, sugar and cumin. Cook until squash is cooked. Stir occasionally to prevent sticking and add a few tbsps of water as needed. Make sure its not soupy.
  3. Once the squash begins to cook, add the sage and cook overlow heat. Begin cooking the pasta.
  4. When the pasta is done, reserve 1/2 cup of the pasta water and toss the pasta with the squash in the skillet. Use the pasta water if the mixture seems too dry.
  5. Taste and adjust salt and pepper as needed. Toss in the cheese and serve.

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