A cozy autumn dish combining browned butter, roasted butternut squash, sage, and tender pasta.
# Components:
→ Pasta
01 - 12.35 oz dried pasta (penne or fusilli)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium butternut squash (about 24.7 oz), peeled, seeded, and cut into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4.23 tablespoons unsalted butter
06 - 12 fresh sage leaves
→ Seasoning & Finishes
07 - 1.41 oz grated Parmesan cheese (plus extra for serving)
08 - Freshly ground black pepper, to taste
09 - 1/2 teaspoon chili flakes (optional)
10 - Zest of 1/2 lemon (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add butternut squash cubes and a pinch of salt. Sauté for 10 to 12 minutes, stirring occasionally, until golden and tender.
03 - Push the squash to the side of the skillet. Add remaining butter and sage leaves. Cook, swirling the pan frequently, until butter foams and turns golden brown and sage becomes crispy, about 2 to 3 minutes. Add minced garlic and cook for another minute, stirring constantly until fragrant.
04 - Return all ingredients to the center of the pan. Add drained pasta and toss to combine. Incorporate reserved pasta water as needed to create a silky sauce.
05 - Stir in grated Parmesan cheese. Season with black pepper and chili flakes, if using. Add lemon zest for brightness, if desired. Serve immediately, garnished with extra Parmesan and sage leaves.
