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Ingredientes
- 1 sm butternut squash (about 2 1/2 pounds)
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter
- 4 med cloves garlic, slivered
- 12 lrg fresh sage leaves, shredded, plus several whole leaves for garnish
- 1 tsp salt
- 1/4 tsp freshly grnd black pepper
- 1 lb penne or possibly other short, tubular pasta
- Â Â Freshly grated Parmesan cheese to taste
Direcciones
- Bring 4 qts salted water to a boil in a large pot for cooking pasta.
- Cut squash in half lengthwise and use a spoon to scrape out seeds and stringy fibers. Reserve 1/2 of squash for another use. Peel skin from other half and cut into 1/2 inch cubes. You should have about 3 c.. Steam squash till tender but not mushy, 10 to 12 min.
- While squash is cooking, cook pasta. When you drain it, make sure which some water still clings to noodles.
- Heat oil and 2 Tbsp. butter in large skillet. Add in garlic and saute/fry over medium heat till golden, about 4 min. The garlic should be richly colored but not dark brown or possibly burned. Use a slotted spoon to lift garlic slivers from oil. Throw away garlic.
- Add in steamed squash, shredded sage leaves, salt and pepper to pan. Toss to coat squash with oil and butter. Cook, stirring occasionally, till squash is heated through, about 3 min. Squash should be cooked long sufficient so which it is just beginning to lose its shape. Taste for salt and pepper. Toss warm pasta with squash sauce and remaining Tbsp. of butter. Garnish with whole sage leaves. Pass grated cheese separately.
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