MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fiorentini With Butternut Squash
 Categories: Pasta, Squash, Cheese, Herbs
      Yield: 6 Servings
 
      2 tb Olive oil
      2 tb Unsalted butter
      5 c  Butternut squash;
           - shredded with coarse grating
           - attachment on a food
           - processor or on a box
           - grater
    1/4 c  Fresh sage; thin sliced
      1 lb Fiorentini or other short
           - curled pasta
           Salt
    1/2 c  Parmesan or Grana Padano;
           - fine grated, and more
 
  Heat oil and butter in a large heavy pot over medium heat. Add
  squash and sage and cook, stirring occasionally, until squash
  begins to brown, about 2 minutes.
  
  Meanwhile, cook pasta in a large pot of boiling salted water,
  stirring occasionally, until al dente. Drain pasta, reserving
  2 cups pasta cooking liquid.
  
  Add pasta and 1/2 cup pasta cooking liquid to squash and stir to
  coat. Cook over medium heat, stirring, adding more cooking liquid
  as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan.
  Divide pasta among bowls; top with more Parmesan.
  
  Recipe by Sara Jenkins
  
  Recipe FROM: Bon Appétit, Feb 2013
  
  Formatted by: Dave Drum, Dec 12, 2014
  
  Uncle Dirty Dave's Archives
 
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