Cavatappi with Butternut Squash

Ingredients

  • 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

Comments


Best Wine Deals

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $16.39
    17% off
    Peter Lehmann Dry Riesling Eden Valley
    Peter Lehmann Dry Riesling Eden Valley 2009
See More Deals





Snooth Media Network