Ingredients
- 1 medium Butternut Squash, peeled and cubed
- 12 oz Pappardelle pasta (or any preferred shape)
- 4 tablespoons Unsalted Butter
- 10-12 Fresh Sage leaves
- 2 cloves Fresh Garlic, minced
- 1/2 cup Freshly grated Parmesan Cheese
- Salt and Pepper, to taste
Instructions
- Prep the Squash: Peel and cube the butternut squash into bite-sized pieces.
- Cook the Pasta: Boil salted water in a large pot and cook the pasta until al dente. Reserve 1 cup of pasta water and drain the rest.
- Brown the Butter: In a skillet over medium heat, melt the unsalted butter. Watch for foaming and browning, then add the sage leaves until crispy.
- Sauté the Squash and Garlic: Toss the cubed squash in the brown butter, cooking for 5-7 minutes until tender. Add garlic and cook for 1 minute.
- Combine and Serve: Toss pasta into the skillet, adding reserved pasta water until desired sauce consistency is reached. Season and finish with Parmesan.
- Garnish and Enjoy: Serve warm with additional Parmesan and cracked pepper on top.
Notes
For added texture, consider including toasted walnuts or pine nuts before serving. Adjust the pasta water based on your desired sauce creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian