Butternut Squash With Pasta and Sage

Ingredients

• 1 butternut squash, about 2 pounds
• 1 large onion, coarsely chopped
• Kosher salt, as needed
• 1/4 teaspoon freshly ground black pepper, more to taste
• 3 tablespoons extra-virgin olive oil, more to taste
• 8 ounces farfalle pasta
• 1/4 cup (4 tablespoons) unsalted butter
• 12 medium fresh sage leaves
• 2 medium cloves garlic, minced
• 1/2 cup shredded Parmesan, more if desired

Directions

1. Position a rack in the center of the oven and pre-heat to 375 F.

2. Use a vegetable peeler to peel the squash. Scoop out the seeds and cut into 1/2- to 1-inch cubes.

3. Combine squash, chopped onion, 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and olive oil. Toss to coat and spread evenly in a large jelly roll pan or roasting pan.

4. Roast for about 40 to 45 minutes, or until tender and lightly browned, turning about halfway through the roasting time.¹

5. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.

6. In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.

7. Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.

8. Add the cooked and drained pasta to the butter mixture and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.

9. Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.

Footnotes