Cozy pasta with caramelized squash, brown butter, sage, and Parmesan for a flavorful autumn meal.
# 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 1.54 lbs), peeled, seeded, and cut into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 1/4 cup unsalted butter (60 g)
06 - 12 fresh sage leaves
→ Seasoning & Finishes
07 - 1.4 oz grated Parmesan cheese (40 g), 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:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add butternut squash cubes, season with a pinch of salt, and sauté for 10–12 minutes, stirring occasionally, until golden and tender.
03 - Push squash to the side of the skillet. Add remaining butter and sage leaves. Cook, swirling frequently, until butter foams and turns golden brown and sage crisps, about 2–3 minutes. Add minced garlic and cook 1 minute more, stirring constantly until fragrant.
04 - Return all ingredients to the center of the pan. Add drained pasta and toss to combine. Add reserved pasta water as needed to create a silky sauce.
05 - Stir in Parmesan cheese and season with black pepper and chili flakes if using. Add lemon zest for brightness if desired. Serve immediately, garnished with extra Parmesan and sage leaves.
