I love fall for so many reasons- apple picking, sweater weather, and of course, butternut squash. With the ongoing apartment craziness, I’ve been turning to quick recipes more than usual. This one combines the classic butternut squash with sage and butter in a way that makes it possible to have dinner on the table in 15 minutes. Including the chopping. It’s amazing. The key is a healthy bit of parmesan and to put a fine dice on that squash so it cooks quickly.
Angel Hair with Butternut Squash and Sage
1/2 box angel hair pasta
1/4 of a butternut squash, diced into 1/4″ pieces
1 garlic clove, minced
12 sage leaves, chopped
3 tablespoons butter
3 tablespoons extra virgin olive oil
pinch of red pepper flakes
1/2 cup parmesan cheese, freshly grated
1 amaretti cookie per person, crumbled
Cook the angel hair in salted boiling water for half the time on the package instructions.
Meanwhile, saute the squash in half the butter and olive oil. Allow to caramelize and develop some color before moving them at all. Once you have browned one side well, give it a stir and add the garlic, sage, and red pepper flakes. Continue cooking for 5 minutes or until some of the squash starts to break down. Add some pasta cooking water along with the pasta. Turn in the sauce and cook for a final minute together. While stirring off the heat, add the parmesan cheese and the remaining butter and olive oil. Plate and garnish each with a crumbled amaretti cookie.