Brown Butter Sage Butternut Squash Pasta
A delightful medley of flavors and textures with rich browned butter, sweet butternut squash, and perfectly cooked pasta, perfect for winter evenings.
Ingredients
For the Pasta
- 8 ounces pasta (your choice)
- 1 medium butternut squash, peeled and cubed
- 1/2 cup unsalted butter
- 10-15 leaves fresh sage
- to taste salt and pepper
- for serving Parmesan cheese
Instructions
Preparation
- Peel and cube the butternut squash into bite-sized pieces to ensure they cook evenly.
Roasting the Squash
- Preheat your oven to 400°F (200°C), spread the cubed squash on a lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes, turning halfway through until tender and slightly caramelized.
Cooking the Pasta
- Bring a pot of salted water to a boil and cook your chosen pasta according to package instructions. Reserve about a cup of the pasta water before draining.
Browning the Butter
- In a large skillet over medium heat, melt the unsalted butter, add fresh sage leaves, and cook until the butter turns golden brown and smells nutty, about 5-7 minutes.
Combining Ingredients
- Add the roasted butternut squash and cooked pasta to the skillet with brown butter, tossing everything together and adding reserved pasta water until you achieve the desired sauce consistency. Season with salt and pepper to taste.
Serving
- Plate the pasta and generously sprinkle with freshly grated Parmesan cheese before serving.
Notes
To make it Halal-friendly, consider using plant-based butter or ghee. Be careful while browning the butter to avoid burning. Leftovers can be stored in an airtight container for up to 4 days.