Bring a large pot of water with salt to a boil. While it’s heating, peel butternut squash and dice into small cubes, about ¼-inch size. Clean and thinly slice leek, white and light green parts only, and mushrooms. Chop sage.
Heat olive oil in a large pan. Sauté butternut squash, leeks, mushrooms and sage on medium-high heat until vegetables are tender and mixture is golden brown, about 8 to 12 minutes. Add salt and pepper to taste.
Add stock. Reduce heat to low and simmer until liquid is mostly absorbed and butternut squash mixture’s consistency becomes somewhat creamy, about 5 to 8 minutes.
Add butter and quickly stir until mixed thoroughly. Set aside.
Cook pasta according to package instructions. Drain.
Add pasta to butternut squash mixture and toss. If the pasta seems dry, add another tablespoon butter or olive oil.
Serve with grated Parmesan cheese. Garnish with chopped parsley, if desired.
About this recipe
This recipe comes courtesy of Chef Pietro Biondi, co-owner of Nocciola in Ojai.
Editor’s Note: Biondi likes to use seasonal mushrooms in this dish, especially chanterelles. If you are lucky enough to have a stash of chanterelles, note that they cook faster than creminis and button mushrooms. In that case, sauté the butternut squash and leeks together for about 5 minutes before adding the chanterelles to your pan.