# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled and diced into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 oz 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 more for pasta water
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Extra sage leaves (optional)
# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the diced squash with 1/2 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, turning once, until golden and tender.
03 - 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 the pasta.
04 - In a large skillet over medium heat, melt the butter with the remaining 1/2 tablespoon olive oil. Add the sage leaves and cook, swirling occasionally, until the butter is golden brown and the sage is crisp, about 2 minutes.
05 - Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
06 - Add the roasted squash to the skillet and toss gently to coat with the brown butter and sage.
07 - Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Sprinkle in the Parmesan cheese. Toss everything together, adding more pasta water as needed to create a silky sauce.
08 - Adjust seasoning with additional salt and black pepper to taste. Serve immediately, topped with extra Parmesan, pine nuts if using, and a few fresh sage leaves.
