Ingredients
Yield: 4-6 servings
Time: 40 minutes
3 tablespoons olive oil
10 fresh sage leaves
1 small butter squash, peeled, seeded and cubed
1 onion, diced
3 garlic cloves, diced
1/4 teaspoon nutmeg
1/4 teaspoon red chili flakes
360 ml (1 1/2 cup) vegetable broth
454 (1 lbs) rotini pasta
1 cup Parmesan, grated plus more for garnish
salt
pepper
Preparation
