1 1/2 cups Butternut Squash
1 tsp Shallot, minced
1 tsp Garlic
1 Roma Tomato
½ lb Linguine
1 Tbsp Olive Oil
1 Tbsp Butter
Cut Squash, remove seeds. Cut into square pieces about ½ inch thick.
Add Butter and Olive oil in Pan. Add squash, shallot and garlic. Saute until tender. You may add small amounts of boiling pasta water to speed up the process. Add Tomatoes and herbs. Toss and season to taste.
Add cooked pasta and toss until well coated & pasta is cooked to al dente.
Finish with virgin olive oil, parmesan cheese and cracked pepper.