Pasta with caramelized butternut squash, nutty brown butter, and fragrant sage in a cozy autumn dish.
# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (penne or fusilli)
02 - Salt, as needed for pasta water
→ Vegetables
03 - 1 medium butternut squash (approx. 1.5 lbs), peeled, seeded, and diced into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4 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)
# Method Steps:
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 pasta aside.
02 - Heat a large skillet over medium heat and add 2 tablespoons butter. Once melted, add diced butternut squash and a pinch of salt. Sauté for 10 to 12 minutes, stirring occasionally, until golden and tender.
03 - Push the squash to one side of the pan. Add remaining butter and fresh sage leaves. Cook, swirling the pan frequently, until butter foams and turns golden brown and sage leaves become crispy, about 2 to 3 minutes. Add minced garlic and cook for 1 more minute, stirring constantly until fragrant.
04 - Return squash to the center of the pan. Add drained pasta and toss well to combine. Gradually add reserved pasta water as needed to create a silky sauce.
05 - Stir in grated Parmesan cheese and season with freshly ground black pepper and optional chili flakes. Add lemon zest if desired and toss lightly.
06 - Plate immediately, garnished with additional Parmesan and crispy sage leaves.
