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. 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.

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 parmesa and chili flakes (to taste).