# What You'll Need:
→ Pasta
01 - 12.35 oz dried pasta (penne or fusilli)
02 - Salt, for boiling water
→ Vegetables
03 - 1 medium butternut squash (approx. 24.7 oz), peeled, seeded, and diced into 0.4 inch cubes
04 - 2 cloves garlic, finely minced
→ Brown Butter & Sage
05 - 4 tablespoons unsalted butter
06 - 12 fresh sage leaves
→ Seasoning & Finishing
07 - 1.4 oz grated Parmesan cheese (plus extra for garnish)
08 - Freshly ground black pepper, to taste
09 - 1/2 teaspoon chili flakes (optional)
10 - Zest of 1/2 lemon (optional)
# Method:
01 - Bring a large pot of salted water to a rapid boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Heat 2 tablespoons butter in a large skillet over medium heat. Add squash cubes, season with a pinch of salt, and sauté for 10 to 12 minutes until golden and tender, stirring occasionally.
03 - Push squash to the side of the skillet. Add remaining butter and sage leaves. Cook, swirling the pan frequently, until butter foams and turns a nutty golden brown and sage leaves become crisp, 2 to 3 minutes. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
04 - Return all ingredients to the skillet’s center. Add drained pasta and toss to combine evenly. Pour reserved pasta water gradually to create a smooth, silky sauce.
05 - Stir in grated Parmesan cheese. Season with freshly ground black pepper and optional chili flakes. Add lemon zest if desired. Serve immediately, garnished with extra Parmesan and crispy sage leaves.
