I find recipes with butternut squash are often lacking in taste, or don’t taste of squash. I decided to give M&M’s recipe for Angel Hair with Butternut Squash and Sage a try anyway, and I’m glad that I did because it is not only very tasty but also tastes of butternut squash. I used regular spaghetti since I didn’t have the thinner spaghettini (also known as angel hair). Here’s my version. Thanks again for a great recipe, M&M!
150-200 grams (1/3 – 1/2 pound) spaghetti
1/2 of a butternut squash
1 garlic clove, minced
12 sage leaves, chopped
2 Tbsp butter
1 Tbsp extra virgin olive oil
red pepper flakes
freshly grated parmigiano reggiano
2 large or 6 small amaretti cookies, crumbled
Meanwhile, bring a large pot of water to a boil. Add salt and spaghetti and cook al dente according to package instructions.
Drain the spaghetti, reserving a bit of the cooking water. Add the spaghetti to the squash together with freshly grated parmigiano, half of the crumbled amaretti cookies, and the reserved cooking water.