4 ½ouncesbutternut squash (125g) peeled and grated
2garlic clovesminced
1tablespoonbutter
2tablespoonchopped fresh sage
¼cupheavy cream (double cream)(60mls)
2tablespoonsfreshly grated parmesan cheese
salt and pepper to taste
9ouncesspaghetti or other pasta(250g) ¼ cup of cooking water reserved
Instructions
Cook the pasta according to packet instructions
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onions, mushrooms and squash and fry, stirring, for 10-15 minutes, or until soft and the mushrooms release their juices. Add a splash of water if it starts to stick.
Add the garlic, butter and sage and fry for another 2 minutes, then season to taste.
Stir in the ¼ cup of the pasta cooking water, cream and parmesan cheese and season with salt and pepper. Serve over the cooked pasta noodles.
Notes
Alternatively to grating, chop the butternut squash into very small cubesIf you don't want to peel and seed butternut squash, purchase pre-cut at the grocery store and chop or grate it down to size.Because of the natural sugars in butternut squash, it may stick to the pan while sauteeing. To avoid this, use a splash of water to deglaze the pan.Cook the garlic last with the butter to avoid it from burning and becoming bitter.If you want a little extra flavor, try roasting the butternut squash before adding it to the pan. Just toss with a little olive oil and salt, then roast in a 400-degree oven for 15 minutes or until tender.