Comforting pasta tossed with caramelized butternut squash, nutty brown butter, and fresh sage leaves.
# What You’ll Need:
→ Pasta
01 - 12.3 oz dried pasta (penne or fusilli)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium butternut squash (approximately 24.7 oz), peeled, seeded and cut into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4.2 tablespoons unsalted butter
06 - 12 fresh sage leaves
→ Seasoning & Finishes
07 - 1.4 oz grated Parmesan cheese (plus additional for serving)
08 - Freshly ground black pepper, to taste
09 - 0.5 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 and cook pasta until al dente according to package directions. Reserve 0.5 cup pasta water before draining and setting pasta aside.
02 - Heat 2 tablespoons butter in a large skillet over medium heat. Add butternut squash cubes, season with salt, and sauté for 10 to 12 minutes, stirring occasionally, until tender and golden.
03 - Push squash to one side of the skillet. Add remaining butter and fresh sage leaves. Cook, swirling the pan often, until butter foams and turns golden brown and sage leaves crisp, about 2 to 3 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
04 - Return all ingredients to the center of the pan. Add drained pasta and toss to combine. Gradually add reserved pasta water as needed to develop a silky sauce.
05 - Mix in grated Parmesan cheese, season with black pepper and optional chili flakes. Add lemon zest for brightness if desired. Serve immediately garnished with extra Parmesan and sage leaves.
