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Fusilli Col Buco with Butternut Squash and Parmesan

Fusilli Col Buco with Butternut Squash and Parmesan

MAKES 4 TO 6 SERVINGS
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Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Top each serving with Parmesan. Garnish with parsley and thyme, if desired.