Pasta with Butternut Squash

Ingredients

• 400 g fusilli
• Salz
• 600 g butternut squash
• 1 Garlic clove
• 1 Red Onion
• 2 sprigs sage
• 100 g Gorgonzola
• 2 tbsp olive oil
• 30 g pine nuts (2 tbsp)
• 50 ml dry white wine
• 100 ml Vegetable broth
• Pfeffer
• Muskatnuss

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, peel the squash, remove seeds and fibers, and dice into small cubes. Peel garlic and onion; finely chop garlic and slice onion into strips.

3. 3.

   Wash sage, shake dry, and pluck leaves. Dice cheese into small cubes.

4. 4.

   Heat oil in a pan. Sauté pine nuts, garlic, and onion for about 1 minute over medium heat while stirring. Add squash, deglaze with wine and broth, and simmer for about 10 minutes.

5. 5.

   Drain pasta and add to the squash mixture along with sage and cheese. Mix well and season with salt, pepper, and freshly grated nutmeg.