A vibrant dish combining roasted butternut squash, browned butter infused with sage, and whole wheat pasta.
# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled and diced into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 ounces whole wheat penne or fusilli
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon extra virgin olive oil
06 - 10 fresh sage leaves, thinly sliced
→ Dairy & Nuts
07 - 1/4 cup grated Parmesan cheese, plus extra for serving
08 - 2 tablespoons toasted pine nuts (optional)
→ Seasonings
09 - 1/2 teaspoon salt, plus additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Extra sage leaves (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
03 - While the squash roasts, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup of pasta water, then drain.
04 - In a large skillet over medium heat, melt butter with remaining 1/2 tablespoon olive oil. Add sliced sage leaves and cook, swirling the pan, until the butter turns golden brown and the sage becomes crisp, about 2 minutes.
05 - Add minced garlic to the skillet and cook for 30 seconds until fragrant.
06 - Add the roasted butternut squash to the skillet and gently toss to coat with the brown butter and sage.
07 - Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Sprinkle in Parmesan cheese and toss together, adding more pasta water as needed to create a silky sauce.
08 - Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan, pine nuts if desired, and fresh sage leaves.
