Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Butternut Squash, Peel, 2 tb Fresh Sage, Chopped -- plus
Scoop Clean -- cut in 1/2" 2 Tsp
Dice 2 1/2 ts Kosher Salt
1 lb Farfalle (Also Called Bowtie 1/2 ts Pepper, Freshly Ground --
Pasta) Plus more to taste
4 ts Unsalted Butter -- melted 3 tb Parmesan Cheese -- freshly
1/2 c Chicken Broth, Homemade Or Grated
Low-Sodium Can 1/2 c Dry Bread Crumbs

1. Preheat the oven to 375 F. 2. Place the squash on a baking sheet
and roast until tender, about 25 mins. Meanwhile, bring a large
ovenproof pot of lightly salted water to a boil. Add the pasta and
cook until al dente. Drain, rinse, and drain again. 3. Lower the oven
temperature to 350 F. Place the pasta back in the pot and add the
squash, butter, broth, 2 Tbs of the sage, 2 tsp of the salt, pepper,
and 2 Tbs of the Parmesan. Toss to mix well. Combine the bread
crumbs, remaining 2 tsp sage, 1/2 tsp salt, 1 Tbs Parmesan, and
pepper in a small bowl. Sprinkle the mixture over the top of the
pasta. Bake for 15 mins. Divide among 4 plates and serve immediately.
Serves 4 as a main course.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X

From: Dan Klepach Date: 10-10-95 (13:20) (159)
Fido: Cooking

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