The other day I discovered butternut squash triangoli at the store. I instantly grabbed the fresh pasta, eager to figure out how best to serve it. After boiling the pasta, I browned sweet butter – along with fresh sage leaves – that were then poured over the triangoli. And to top it off, I crumbled gruyere, which melted ever so slightly in the warmth of the hot meal. The sweetness of the butternut squash paired perfectly with the buttery sauce, the crisped sage leaves, and the flavorful cheese. It felt like such an indulgent way to enjoy a robust and decadent lunch, and felt perfectly appropriate to enjoy while listening to the rain and wind outside.
Butternut Squash Triangoli
1. Boil the pasta. On a separate stove, heat some butter along with fresh sage leaves.
2. Once the butter has browned and the sage leaves have become crispy, pour it on top of the pasta.
3. Finally, grate or crumble gruyere cheese over the pasta.