Pasta with caramelized butternut squash, nutty brown butter, and crispy sage, perfect for a cozy autumn dish.
# What You Need:
→ Pasta
01 - 12.3 oz dried pasta (penne or fusilli)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium butternut squash (about 1.5 lbs), 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve 1/2 cup of pasta water, drain pasta, and set aside.
02 - Heat a large skillet over medium heat and add 2 tablespoons butter. Once melted, 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 the side of the skillet, add remaining 2 tablespoons butter and sage leaves. Cook, swirling often, until butter foams, turns golden brown and sage crisps, about 2 to 3 minutes. Add minced garlic and cook for 1 additional minute, stirring frequently until fragrant.
04 - Return squash and butter mixture to the center of the pan. Add drained pasta and toss to combine. Incorporate reserved pasta water as needed to achieve a silky sauce consistency.
05 - Stir grated Parmesan cheese into the pasta. Season with freshly ground black pepper and chili flakes if desired. Add lemon zest for brightness if using.
06 - Plate immediately and garnish with extra Parmesan cheese and crispy sage leaves.
