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Pasta with Butternut Squash, Sage and Pinenuts

Jessica Randhawa
  • 60 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, medium to large

4 cloves

Garlic

2/3 cup

Sage, fresh leaves

14 oz

Rigatoni

1

Pepper

1

Salt

1

Olive oil

1/2 cup

Pinenuts, toasted

1/8 cup

Parmesan

1

Onion (peeled and diced into small pieces)