- 1/4 cup unsalted butter, divided
- 1 tablespoon finely chopped fresh sage (more for garnish)
- 1 pound peeled butternut squash, cut into 1-inch cubes
- 1 small onion, quartered
- 3/4 cups water
- 3/4 cups heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces finely grated Parmigiano-Reggiano cheese (1 cup), plus additional for serving
- 1 pound pasta of choice
Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add the chopped squash, onion, water, cream, salt and pepper and simmer, uncovered, stirring occasionally, until squash is very tender, 8 to 10 minutes. Using a stick blender (or regular blender), puree until smooth. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
While squash mixture simmers, cook your pasta choice per its package instructions in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water; then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
If the sauce is too thick, thin with additional cooking water, as desired, and serve pasta with additional cheese and fried sage leaves on the side.
Recipe courtesy of chef and culinary instructor Amy Tyrrell of Morsels As You Wish, a Ventura-based catering company.