Pasta with caramelized squash, brown butter, sage, and Parmesan creating a rich, autumn-inspired main dish.
# Components:
→ Pasta
01 - 12.3 oz dried pasta (penne or fusilli)
02 - Salt, to season pasta water
→ Vegetables
03 - 1 medium butternut squash (about 24.7 oz), peeled, seeded, and cubed (0.4 inch pieces)
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4 tablespoons unsalted butter
06 - 12 fresh sage leaves
→ Seasoning & Finishes
07 - 1.5 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook 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 and add 2 tablespoons of butter. Once melted, add cubed butternut squash, season with a pinch of salt, and sauté for 10 to 12 minutes until golden and tender, stirring occasionally.
03 - Push squash to one 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 for 1 minute, stirring constantly until fragrant.
04 - Return all ingredients to the center of the pan. Add drained pasta and toss to coat. Incorporate reserved pasta water gradually to form a silky sauce.
05 - Stir in grated Parmesan cheese. Season with freshly ground black pepper and chili flakes if desired. Add lemon zest for brightness. Serve immediately, garnished with extra Parmesan and crispy sage leaves.
