Comforting pasta with caramelized butternut squash, nutty brown butter, and aromatic sage in a smooth sauce.
# 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 (about 1.54 lbs), peeled, seeded, cut into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4.2 tbsp 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 tsp chili flakes (optional)
10 - Zest of 1/2 lemon (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of 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 side of the skillet. Add remaining butter and sage leaves. Cook, swirling pan frequently, until butter foams and turns golden brown and sage crisps (about 2 to 3 minutes). Add minced garlic and cook 1 minute more until fragrant, stirring constantly.
04 - Return all components to center of skillet. Add drained pasta and toss to combine. Add reserved pasta water as needed to create a silky sauce.
05 - Stir in grated Parmesan cheese and season with black pepper and optional chili flakes. Add lemon zest if desired. Serve immediately, garnished with extra Parmesan and sage leaves.
