Description
A comforting dish featuring earthy butternut squash enveloped in rich, nutty brown butter and adorned with fresh sage.
Ingredients
Scale
- 8 oz fettuccine or gnocchi
- 2 cups butternut squash, cubed
- 1/4 cup unsalted butter
- 1/4 cup fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed squash in olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 25-30 minutes until tender and lightly caramelized.
- Cook the pasta according to package instructions. Reserve a bit of pasta water.
- In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and the leaves get crispy, about 3-4 minutes.
- Add the minced garlic to the brown butter mixture and cook for about 1 minute until fragrant.
- Drain the pasta and add it to the skillet with brown butter and garlic. Toss in the roasted squash, adding reserved pasta water as needed for creaminess.
- Finish with freshly grated Parmesan, season with salt and pepper, and toss to combine.
- Serve immediately, garnished with extra sage leaves and Parmesan.
Notes
Be careful while browning the butter to avoid burning it. Always reserve some pasta water for a perfect sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, brown butter, pasta, vegetarian, fall recipe