Cozy pasta with caramelized butternut squash, brown butter, and fragrant sage for a warm autumn dish.
# Ingredient List:
→ Pasta
01 - 12.3 oz dried pasta (penne or fusilli)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium butternut squash (approximately 1.5 lb), peeled, seeded, and cut into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat a large skillet over medium heat and melt 2 tablespoons butter. Add butternut squash cubes, season lightly with salt, and sauté for 10 to 12 minutes, stirring occasionally, until golden and tender.
03 - Push squash to one side of the pan. Add remaining butter and sage leaves. Cook, swirling pan frequently, until butter foams, browns, and sage crisps, about 2 to 3 minutes. Add minced garlic and cook an additional minute, stirring constantly until fragrant.
04 - Return all ingredients to the center of the skillet. Add drained pasta and toss to combine. Incorporate reserved pasta water incrementally to achieve a silky sauce consistency.
05 - Stir in grated Parmesan cheese. Season with freshly ground black pepper and chili flakes if desired. Add lemon zest for brightness when preferred.
06 - Plate immediately, garnishing with additional Parmesan and crispy sage leaves.
