INGREDIENTS
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater)
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1/4 cup thinly sliced fresh sage
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1 pound fiorentini or other short curled pasta
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Kosher salt
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1/2 cup finely grated Parmesan or Grana Padano plus more