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!

Ingredients

For 2 servings

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

Preparation

Cut the 1/2 squash into quarters to make it easier to peel. Remove the seeds.

You can now peel the squash quite easily. Watch your fingers though!

Dice the squash to 1 cm (1/2 inch).

Heat 1 Tbsp olive oil and 1 Tbsp butter in a frying pan. Add the squash and sauté over medium high heat for about 5 minutes.

Meanwhile, bring a large pot of water to a boil. Add salt and spaghetti and cook al dente according to package instructions.

When the squash starts to color, add the garlic, sage, and red pepper flakes, and stir to mix.

Cook for another five minutes or so until the squash is tender and caramelizing. Turn off the heat.

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.

Toss to mix over very low heat.

Serve on warm plates, sprinkled with some more parmigiano and the remaining crumbled amaretti cookies.