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
bring a large pot of salted water to a boil. add pasta and cook, stirring, until al dente, 15-17 minutes. reserve ½ cup pasta cooking water, then drain.
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.
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.
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.
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.
divide pasta between bowls. sprinkle with remaining parmesa and chili flakes (to taste).