Weeknight Butternut Squash and Pasta

Pasta: In a large pot, heat 2 quarts of water to a rolling boil. Add pasta and cook according to package directions. Do not overcook. Reserve ½ cup of pasta water. Drain pasta and transfer to a separate bowl. Cover and set aside.

Squash and mushrooms: In a large skillet over medium-high heat, add oil and butter and heat until brown and foamy, about 1-2 minutes. Add mushrooms and sauté about 3-4 minutes. Add squash and salt and continue cooking another 3-4 minutes until squash is tender. Add garlic, thyme, sage and parsley and sauté for 1-2 minutes. Add pasta and pasta water, and gently stir to combine. Continue cooking until sauce coats pasta and vegetables, about 2–3 minutes. Garnish with additional parsley and pine nuts.

Helpful Tips: Frozen butternut squash can be substituted for fresh. The skin on a butternut squash is very tough so usually it’s peeled before cooking; however, it is edible once it’s slow roasted and becomes soft. The seeds inside can be scooped out, washed and dried, tossed in some oil, salt and pepper and then oven roasted at 350˚ for 10 minutes.