Cozy pasta featuring caramelized squash, nutty brown butter, and fragrant sage for warm autumn flavors.
# Ingredients:
→ Pasta
01 - 12.3 oz dried pasta (penne or fusilli)
02 - Salt, to season pasta water
→ Vegetables
03 - 1 medium butternut squash (about 1.54 lbs), peeled, seeded, and 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 teaspoon chili flakes (optional)
10 - Zest of 1/2 lemon (optional)
# Instructions:
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 a large skillet over medium heat. Add 2 tablespoons of 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 the side of the skillet. Add remaining butter and sage leaves. Cook, swirling the pan frequently, until butter foams and turns golden brown and sage crisps, about 2 to 3 minutes. Add minced garlic and cook, stirring constantly, for 1 more minute until fragrant.
04 - Return all ingredients to the center of the skillet. Add drained pasta and toss to combine. Incorporate reserved pasta water as needed to create a silky sauce.
05 - Stir in Parmesan cheese. Season with black pepper and optional chili flakes. Add lemon zest if desired. Serve immediately, garnished with extra Parmesan and sage leaves.
