Butternut Squash Pasta Salad

Ingredients

• 1 3 lb. butternut squash
• 4 Tbsp olive oil, divided
• 1 tsp dried sage
• 1 lb. pasta
• 1/2 bunch fresh parsley
• 1/3 cup dried cranberries
• 3/4 cup shredded parmesan
• to taste salt & pepper

Directions

1. Trim both ends of the squash so it sits safely without wobbling. Set it upright, then take off the peel with a vegetable peeler. Cut several rounds from the narrow end to make the squash easier to manage, then slice through the thick end so the middle is open. Scrape out the seeds and stringy pulp with a spoon. Chop the squash into small cubes.
2. Warm 2 Tbsp of olive oil in a large pot or skillet over medium heat. When the oil is hot, add the squash cubes, sage, salt & pepper with a generous sprinkle. Cook, stirring as needed, until the squash is tender, about 10-15 min. The pieces should look a little translucent and start to break down a bit, almost like cooked potato. Taste a couple of cubes to be sure they are cooked through, then turn off the heat.
3. As the squash cooks, make the pasta. Bring a pot of water to a boil, then season the water with a generous sprinkle of salt for flavor. Cook the pasta according to the package directions, boiling for 7-10 minutes or until al dente. Drain the pasta.
4. When the squash is tender and the pasta has been drained, put the pasta, cranberries, and chopped parsley into the pot. Stir everything together.
5. Pour the last 2 Tbsp of olive oil over the pasta mixture, then season with salt and pepper to taste. Stir in the shredded parmesan at the end. Serve warm.