Pasta with Butternut Squash and Parmesan

This recipe serves:  4

12 ounces tagliarini pasta
1 tablespoon olive oil
1/2 tablespoon butter
1 medium butternut squash, peeled and cut into 1-inch pieces
salt to taste
freshly ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon sherry vinegar
1 cup baby arugula leaves
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped toasted walnuts
1. Bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 10 to 12 minutes. Drain.

2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the butternut squash, season with salt and pepper and cook until the squash is just tender, about 7 minutes. Add the chopped sage and vinegar.

3. Add the pasta and arugula and toss with tongs to combine. Divide the pasta among 4 warm serving bowls. Sprinkle with Parmesan cheese and walnuts and serve.

Serving Size: about 1 1/2 cups

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