Buttercup Pasta

1 buttercup squash
2 tablespoons butter
1 cup chicken stock (or other stock or water)
1 pound fusilli or other pasta
1 tablespoon chopped garlic
1 teaspoon sugar (optional)
5-6 leaves sage
½ cup fresh grated parmesan plus more for on top

The hardest part of the recipe is preparing the squash. You need to peel it. The easiest way I think is to cut the squash in half, scrape out the seed, cut into sections, then slice off the peel with a knife. Then, using a food processor, finely grate all the squash. After this the recipe is easy.

Melt the butter in the bottom of heavy bottomed pot. Add the squash, ½ cup stock, and the garlic. Stir occasionally. As it dries out and threatens to stick, add another ¼ cup stock. Repeat as needed, but don’t thin it any more than necessary. Chop the sage and add it midway through the cooking. When the squash begins to fall apart and get soft (about 10-15 minutes), put the pasta in to cook. Taste the squash and add salt and pepper and sugar to taste. When the pasta is done, drain it and add it to the sauce with the cheese. Mix it all up. Serve topped with more parmesan and fresh ground pepper.

Cornelia and I made this Tuesday night, and it was awesome. It is pictured above with the collard green ribbons. This recipe is roughly based on one in the Minimalist Cooks at Home, by Mark Bittman.