Fiorentini with Butternut Squash

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating        attachment on a food processor or on a box grater)
• 1/4 cup thinly sliced fresh sage
• 1 pound fiorentini or other short curled pasta
• Kosher salt
• 1/2 cup finely grated Parmesan or Grana Padano plus more

Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.