Cavatappi with Butternut Squash Recipe | Epicurious.com

Name: Cavatappi with Butternut Squash Recipe | Epicurious.com
Prep time: 30 min
Yield: Makes 4 main-course servings
Ingredients: 1 pound cavatappi (ridged corkscrew pasta) or penne rigate; 1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 1/2 cups); 3 garlic cloves, finely chopped; 1 tablespoon olive oil; 1 cup water; 1 teaspoon finely chopped fresh sage; 1/2 teaspoon salt; 3 tablespoons unsalted butter, cut into 1/2-inch cubes; 2 ounces finely grated Parmigiano-Reggiano (1 cup) plus additional for sprinkling

Cavatappi with Butternut Squash Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Cavatappi-with-Butternut-Squash-231487" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 pound cavatappi (ridged corkscrew pasta) or penne rigate

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1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 1/2 cups)

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3 garlic cloves, finely chopped

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1 tablespoon olive oil

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1 cup water

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1 teaspoon finely chopped fresh sage

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1/2 teaspoon salt

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3 tablespoons unsalted butter, cut into 1/2-inch cubes

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2 ounces finely grated Parmigiano-Reggiano (1 cup) plus additional for sprinkling

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