# What You Need:
→ 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)
# How to Make It:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss diced butternut squash with 1/2 tablespoon olive oil, salt, and black pepper. Spread evenly on the sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
03 - In a large skillet over medium heat, melt butter with remaining 1/2 tablespoon olive oil. Add sliced sage leaves and cook, swirling the pan, until the butter turns golden brown and the sage is crisp, about 2 minutes.
04 - Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add the roasted butternut squash to the skillet and toss gently to coat in the brown butter and sage mixture.
06 - Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Sprinkle in grated Parmesan cheese and toss everything to combine, adding more pasta water as needed to create a silky sauce.
07 - Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan, toasted pine nuts if desired, and fresh sage leaves.
