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- Fusilli with Butternut Squash
- (Fusilli con Zucca di Butternut)
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Ingredients:
1 lb fusilli or Penne rigate
1 and 3/4 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 and 1/2 cups)
3 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
1 cup water
1 teaspoon finely chopped fresh sage
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch cubes
2 ounces finely grated Parmigiano-Reggiano cheese (1 cup) plus additional for serving
Directions:
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- Cook pasta in a 6 to 8-quart pot of boiling salted water until 'al dente'.
While heating water for pasta, pulse squash in a food processor until coarsely chopped.
Cook garlic in olive oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, about 1 minute.
Add squash, water (1 cup), sage, and salt and simmer, covered, until squash is tender, 5 to 7 minutes.
Add butter and stir until incorporated.
Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
Stir in squash mixture, cheese, and pepper to taste until combined well.
Season with salt and add some of reserved cooking water to moisten if necessary. Makes 4 main-course servings.
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