"Canned butternut squash purée makes this cozy cold-weather dish come together in a snap. Hearty like risotto and deeply autumnal in both flavor and hue, it's the kind of weeknight dinner you'll come back to all season long. Just try not to eat all the brown-butter-fried sage before the pasta is ready."
"You guessed it: If you can't find canned butternut squash purée, you can use canned pumpkin to great effect. Or make your own purée by roasting squash until tender and mashing it until smooth."
Canned butternut squash purée speeds preparation of a cozy, cold-weather pasta that offers risotto-like heartiness and deep autumnal flavor and color. Brown-butter-fried sage adds savory crunch and aroma as a finishing touch. Canned pumpkin serves as an effective substitute for the purée when necessary. Homemade purée can be made by roasting squash until tender and mashing until smooth. The dish works well as an easy weeknight dinner throughout the season, delivering concentrated squash flavor with minimal effort.
Read at Epicurious
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