BUTTERNUT SQUASH ROTINI RECIPES RECIPES

Steps:

• Bring a large pot of water to a boil
• Sauté the onions and sage with 3 tablespoons of olive oil in a large skillet for 2-3 minutes
• Add squash and cook for 5 minutes. Add chicken broth and bring to a simmer. Remove from heat and let it cool down
• Transfer ¾ of the sauce to a blender; blend until smooth. Return mixture to the skillet & season with salt & pepper
• In a separate, hot skillet, blister the tomatoes in 1 tablespoon of olive oil for 1 minute then add the tomatoes to the sauce
• Cook pasta 1 minute less than package directions. Drain & reserve ½ cup of the cooking water
• Add pasta and cooking water to the sauce. Continue cooking until the sauce is reduced and coats the pasta
• Add cheese & toss to combine, then serve

Steps:

• Heat large covered saucepot of salted water to boiling on high. Add rotini and squash and cook for time that pasta label directs. Meanwhile, in food processor with knife blade attached, pulse almonds and garlic until finely chopped. Add basil, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Pulse until finely chopped. Remove 2/3 cup pasta cooking water from saucepot. With processor running, add oil and pasta water in slow, steady stream. Add Parmesan and pulse until incorporated into pesto. Drain pasta and squash. Return to saucepot along with pesto. Toss until well coated. Garnish with basil and additional Parmesan, if desired.