claire freehafer

ingredients

• 12 oz orchiette
• 2 shallots
  • thinly sliced
• 1 tbsp sage leaves
  • roughly chopped
• 4 cloves of garlic
  • finely chopped
• 16 oz butternut squash
• 8 oz button mushrooms
  • thinly sliced
• 1 tsp chili flakes
• ½ cup parmesan cheese
• 4 tsp olive oil
• ½ tsp sugar
• 6 tbsp butter

instructions

1. cook pasta accoridng to package directions. reserve ½ cup pasta cooking water.

2. while pasta cooks, in a medium microwave-safe bowl, combine butternut squash and a splash of water. cover with plastic wrap and poke a few holes in wrap. microwave until tender, about ⏲️ 2 minutes. drain if necessary.

3. heat a large drizzle of olive oil in a large pan over 🔥 medium-high heat. add butternut squash and ¼ tsp sugar. cook, stirring occasionally, until browned and slightly crispy, ⏲️ 2-3 minutes. add shallot and chopped sage. cook, stirring, until lightly browned, ⏲️ 1-2 minutes. add a pinch of chili flakes; season with salt.

4. add mushrooms to pan and cook, stirring occasionally, until lightly browned, about ⏲️ 3 minutes. add garlic and cook until fragrant, about ⏲️ 1 minute. season with salt and pepper.

5. add pasta and 3 tbsp butter to pan; stir until butter has melted. add reserved pasta cooking water and half the parmesan; stir until thoroughly combined. season with salt and pepper.

6. divide pasta between bowls. sprinkle with remaining parmesan and chili flakes (to taste).