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Butternut Squash Sage Butter Pasta
Ingredients
  • 2 TBSP extra-virgin olive oil
  • 1 LB butternut squash, peeled, seeded, and cut into ½-inch cubes (doesn’t have to be perfect)
  • Kosher salt & freshly ground black pepper
  • 2.5 TBSP unsalted butter
  • 1 small shallot, finely minced
  • 1 handful fresh sage leaves, finely minced
  • ½ cup dry white wine
  • 2 TBSP juice from 1 lemon
  • 1 LB small cupped, tubular, or ridged pasta
  • 1 oz grated fresh Parmigiano-Reggiano cheese
Note: Ingredients may have been altered from the original.
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