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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Fiorentini with Butternut Squash

Jacob Bailey

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating        attachment on a food processor or on a box grater)
  • 1/4 cup thinly sliced fresh sage
  • 1 pound fiorentini or other short curled pasta
  • Kosher salt
  • 1/2 cup finely grated Parmesan or Grana Padano plus more


Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.