Comforting pasta featuring caramelized squash, nutty brown butter, fragrant sage, and Parmesan finish.
# What You’ll Need:
→ Pasta
01 - 12.3 ounces dried pasta (penne or fusilli)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium butternut squash, peeled, seeded, and cut into 0.4-inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4 tablespoons unsalted butter
06 - 12 fresh sage leaves
→ Seasoning & Finishes
07 - 1.4 ounces 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)
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1/2 cup 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, season with a pinch of salt, and sauté for 10 to 12 minutes until golden and tender, stirring occasionally.
03 - Push squash to one side of the pan. Add remaining 2 tablespoons butter and sage leaves. Cook, swirling skillet often, until butter foams, turns golden brown, and sage crisps, about 2 to 3 minutes. Add minced garlic and cook 1 minute more, stirring constantly until aromatic.
04 - Return all ingredients to center of pan. Add drained pasta and toss to combine. Add reserved pasta water as needed to create a smooth, silky sauce.
05 - Stir in grated Parmesan cheese. Season with black pepper and chili flakes if desired. Add lemon zest for brightness if using. Serve immediately garnished with extra Parmesan and sage leaves.
