Ingredients

The following ingredients have 4 Servings
  • 4 Tbs. butter, (divided)
  • 1 lb. butternut squash*, (peeled and cut into bite-size cubes, (3 cups) )
  • 1/2 cup chopped shallots
  • 1 tsp. ground turmeric
  • 1/2 tsp. kosher salt
  • 8 ounces uncooked bowtie pasta, (about 3 cups uncooked pasta)
  • 2 cups vegetable broth
  • 2 cups water
  • 1/4 cup chopped fresh sage leaves
  • grated Parmesan cheese, (serving suggestion)

Instruction

  • Melt 2 Tbs. butter in large nonstick skillet over medium-high heat and cook butternut squash, shallots, turmeric and kosher salt, stirring occasionally, until lightly browned, about 3 minutes. Add uncooked pasta, broth and water. Bring to a boil and cook 10 minutes.
  • Stir in remaining 2 Tbs. butter and sage and cook until pasta is al dente and a light sauce forms, about 2 minutes.
  • Transfer to serving dish and serve, if desired, with Parmesan and freshly cracked black pepper.