Cavatappi with Butternut Squash


  • 1 ¾ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 ½ cups)
  • 3 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1 cup water
  • 1 teaspoon finely chopped fresh sage
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, cut into ½-inch cubes
  • + 3 more ingredients
    • 1 pound cavatappi (ridged corkscrew pasta) or penne rigate
    • 2 ounces finely grated Parmigiano-Reggiano
    • (1 cup) plus additional for sprinkling

1. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. 2. While heating water for pasta, pulse squash in a food processor until coarsely chopped. Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, about 1 minute. Add squash, wate...

View full recipe at SpringPad


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