Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil, extra virgin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1 pound (450g) pasta (penne, rigatoni, or shells work well)
  • 4 tablespoons unsalted butter (57g)
  • 1/4 cup fresh sage leaves, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 1/4 cup reserved pasta water
  • Salt and black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, pepper, and nutmeg. Spread in a single layer on a baking sheet and roast until tender and slightly caramelized (about 30-35 minutes).
  2. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  3. While the pasta cooks, melt butter in a large skillet over medium heat. Cook until it turns golden brown and smells nutty, watching carefully to prevent burning (about 3-5 minutes). Remove from heat.
  4. Add the roasted squash to the skillet with the brown butter (or transfer the butter to a blender if you prefer a smoother sauce). Mash with a potato masher or blend until smooth. Stir in sage.
  5. Add the cooked pasta to the skillet with the squash sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. Stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.