Roasted butternut squash tossed with nutty brown butter, sage, and whole wheat pasta for a comforting, flavorful plate.
# Ingredients:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled and diced into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 ounces 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)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Toss diced squash with 1/2 tablespoon olive oil, salt, and pepper. Arrange evenly on the baking sheet and 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 pasta according to package directions until just al dente. Reserve 1/2 cup of pasta water, then drain.
04 - Melt butter with remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add sage leaves and cook while swirling until butter turns golden brown and sage crisps, about 2 minutes.
05 - Stir in minced garlic and cook for 30 seconds until fragrant, avoiding browning.
06 - Add the roasted butternut squash to the skillet and gently toss to coat with brown butter and sage.
07 - Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Sprinkle in Parmesan cheese and toss thoroughly, adding more pasta water if needed for a silky consistency.
08 - Adjust seasoning with additional salt and black pepper as desired. Serve immediately, garnished with extra Parmesan, pine nuts if using, and fresh sage leaves.
