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Fiorentini with Butternut Squash

Sara Jenkins
  • minutes
  • Serves 6

INGREDIENTS

5 cups

Butternut squash

1/4 cup

Sage, fresh

1 lb

Fiorentini or other short curled pasta

1

Kosher salt

2 tbsp

Olive oil

2 tbsp

Butter, unsalted

1/2 cup

Parmesan or grana padano plus more