Pasta with butternut squash and sage

4 servings

Ingredients

Quantity Ingredient
2 mediums Butternut Squash, Peel,
Scoop Clean -- cut in 1/2\"
Dice
1 pounds Farfalle (Also Called Bowtie
Pasta)
4 teaspoons Unsalted Butter -- melted
½ cup Chicken Broth, Homemade Or
Low-Sodium Can
2 tablespoons Fresh Sage, Chopped -- plus
2 Tsp
2½ teaspoon Kosher Salt
½ teaspoon Pepper, Freshly Ground --
Plus more to taste
3 tablespoons Parmesan Cheese -- freshly
Grated
½ cup Dry Bread Crumbs

Directions

1. Preheat the oven to 375 F. 2. Place the squash on a baking sheet and roast until tender, about 25 mins. Meanwhile, bring a large ovenproof pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, rinse, and drain again. 3. Lower the oven temperature to 350 F. Place the pasta back in the pot and add the squash, butter, broth, 2 Tbs of the sage, 2 tsp of the salt, pepper, and 2 Tbs of the Parmesan. Toss to mix well. Combine the bread crumbs, remaining 2 tsp sage, ½ tsp salt, 1 Tbs Parmesan, and pepper in a small bowl. Sprinkle the mixture over the top of the pasta. Bake for 15 mins. Divide among 4 plates and serve immediately.

Serves 4 as a main course.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking

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