Cozy autumn pasta with roasted butternut squash, nutty brown butter, and crisp sage leaves in tender noodles.
# Components:
→ Pasta
01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)
→ Vegetables
02 - 1 medium butternut squash (1.75 lbs), peeled, seeded, and cut into ½-inch cubes
→ Aromatics & Herbs
03 - 2 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 12–15 fresh sage leaves
→ Sauce
07 - 4 tablespoons unsalted butter
08 - ¼ cup grated Parmesan cheese, plus extra for serving
09 - Salt and freshly ground black pepper, to taste
10 - Optional: pinch of red pepper flakes
# Directions:
01 - Preheat oven to 430°F. Toss squash cubes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
02 - Cook pasta in large pot of salted boiling water according to package until al dente. Reserve ½ cup pasta water and drain.
03 - Heat large skillet over medium heat. Add butter and cook, swirling occasionally, until golden brown and nutty aroma forms (3–4 minutes). Add sage leaves and fry 30 seconds until crisp. Remove sage with slotted spoon and set aside.
04 - Add onion to brown butter and sauté 2–3 minutes until translucent. Stir in garlic and optional red pepper flakes; cook 1 minute.
05 - Add roasted squash to skillet, tossing gently to coat in butter. Stir in cooked pasta and splash reserved pasta water, tossing to combine. Incorporate Parmesan cheese, adding more pasta water as needed to create silky sauce. Season with salt and pepper to taste.
06 - Plate the pasta, topping with crispy sage leaves and additional Parmesan cheese. Serve immediately.
