A warm pasta dish with caramelized squash, brown butter, sage, and Parmesan, perfect for autumn dining.
# Components:
→ 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, and cut into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4.2 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)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Reserve 1/2 cup pasta water and drain pasta.
02 - Heat 2 tablespoons butter in a large skillet over medium heat. Add butternut squash cubes, season with salt, and sauté for 10 to 12 minutes until golden and tender, stirring occasionally.
03 - Push squash to one side of the pan. Add remaining butter and sage leaves. Cook, swirling often, until butter foams and turns golden brown and sage leaves crisp, about 2 to 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
04 - Return all ingredients to the center of the skillet. Add drained pasta and toss to combine. Pour reserved pasta water gradually to achieve a silky sauce consistency.
05 - Stir in grated Parmesan cheese. Season with black pepper and optional chili flakes. Add lemon zest if desired. Serve immediately topped with extra Parmesan and sage leaves.
