Autumn evenings call for a bowlful of this warm and flavorful Fusilli Col Buco with Butternut Squash and Parmesan.
Fusilli Col Buco with Butternut Squash and Parmesan
MAKES 4 TO 6 SERVINGS
Ingredients
- 1 tablespoon olive oil
- 4 cups diced butternut squash
- 2 teaspoons kosher salt, divided
- ¼ cup unsalted butter
- 2 teaspoons chopped garlic
- ½ teaspoon chopped fresh thyme
- ⅛ teaspoon crushed red pepper
- 2 teaspoons chopped fresh parsley
- 1 (16-ounce) package fusilli col buco pasta, cooked according to package instructions
- Shaved Parmesan cheese, for topping
- Garnish: chopped fresh parsley, chopped fresh thyme
Instructions
- In a large sauté pan, heat oil over medium-high heat. Add butternut squash and ½ teaspoon salt; cook, stirring occasionally, until golden brown and tender, about 15 minutes. Remove from pan and set aside.
- In the same pan, melt butter over medium high heat. Cook, stirring frequently, until butter is lightly browned and toasted, 5 to 7 minutes. Add garlic, thyme, remaining 1½ teaspoons salt, and red pepper; cook until garlic is tender and lightly toasted, about 2 minutes. Return squash to pan. Add parsley and pasta, tossing to coat.
- Top each serving with Parmesan. Garnish with parsley and thyme, if desired.
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