Fusilli Col Buco with Butternut Squash and Parmesan
MAKES 4 TO 6 SERVINGS
1 tablespoon olive oil
4 cups diced butternut squash
2 teaspoons kosher salt, divided
¼ cup unsalted butter
2 teaspoons chopped garlic
½ teaspoon chopped fresh thyme
⅛ teaspoon crushed red pepper
2 teaspoons chopped fresh parsley
1 (16-ounce) package fusilli col buco pasta, cooked according to package instructions
Shaved Parmesan cheese, for topping
Garnish: chopped fresh parsley, chopped fresh
