Pasta With Butternut Squash, Brown Butter, and Sage

By Serious Eats · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large skillet over high heat until very lightly smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, about 5 minutes, until well browned and tender.
2. Add the butter and shallots and cook, stirring often, about 1 minute more, until the butter is lightly browned and smells nutty. Add the sage, stir, then take off the heat and stir in the lemon juice. Set aside.
3. In a medium saucepan, cover the pasta with room-temperature or hot water by about 2 inches and season with salt. Bring to a boil over high heat, stirring often.
4. Cook the pasta until just shy of al dente, about 2 minutes less than the package directions. Drain, reserving a couple of cups of cooking water.
5. Add the pasta to the squash skillet with a splash of pasta water. Bring to a simmer over high heat, tossing constantly and adding water as needed, until the pasta is perfectly al dente and the sauce is loose and glossy.
6. Off the heat, stir in the Parmigiano-Reggiano. Adjust the seasoning with salt and pepper, loosen with more pasta water if needed, and serve immediately.

Summarized from Serious Eats's video. Watch it for the details.

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