Autumn-inspired pasta featuring caramelized squash, brown butter, and fragrant sage in a silky sauce.
# Components:
→ Pasta
01 - 12 oz dried pasta (penne or fusilli)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium butternut squash (about 1.5 lbs), 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 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water then drain and set aside.
02 - Heat 2 tablespoons butter in a large skillet over medium heat. Add butternut squash cubes, season with salt, and sauté 10 to 12 minutes until golden and tender, stirring occasionally.
03 - Push squash to the pan’s side. Add remaining butter and sage leaves. Cook, swirling until butter foams and turns golden brown and sage crisps, about 2 to 3 minutes. Add minced garlic and cook 1 more minute, stirring constantly until fragrant.
04 - Return all ingredients to pan center. Add drained pasta and toss to combine. Use reserved pasta water as needed to create a silky sauce.
05 - Stir in Parmesan cheese and 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.
