Sautéed Butternut Squash Pasta

While some people may be going crazy over pumpkin spice everything (seriously, gum?) I am in full butternut squash mode. I rarely cook with squash during any other time of the year, and it is always fun to see how versatile they are. This recipe combines our Pastamore Roasted Garlic Balsamic Dipping Oil with sautéed butternut squash and toasted walnuts. Sautéed squash cooks quite a bit faster than roasted squash and still has that same great flavor.

Ingredients:
1 12 oz package - Pastamore Gluten-free Plain Linguini
1/2 - medium butternut squash
1.5 oz - toasted walnuts, roughly chopped
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
To taste - salt and black pepper
As needed - cooking spray or vegetable oil

Directions:
1. Cut off top and bottom of butternut squash. Cut in half from top to bottom, and scrape out the seeds and cut the skin off of one half. Chop into 1/2" cubes and store the remaining half squash.

2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil or spray to keep the squash from sticking, and then add the butternut squash to the pan. Cook for 10-15 minutes.

3. Bring a large pot of water to a boil. Add the Pastamore Gluten-free Plain Linguini.

4. Once the squash is tender, add the Pastamore Rosted Garlic Balsamic Dipping Oil to the pan. Reduce the heat to medium-low.

5. Once the pasta is al dente, drain using a colander and rinse throughly with water. Return the pasta to the cooking pan on the stove.

6. Add the squash to the pot with the pasta, using a spatula to get all of the oil out of the pan. Add the walnuts, season to taste with salt and black pepper, and serve.