Pasta With Butternut Squash, Brown Butter, and Sage

By J. Kenji López-Alt · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking.
2. Add the squash and season with salt and pepper. Cook, stirring and tossing often, for about 5 minutes until well browned and tender.
3. Add the butter and shallots and cook, stirring often, for about 1 more minute until the butter is lightly browned and smells nutty.
4. Add the sage and stir until it crackles and smells fragrant. Take the pan off the heat and stir in the lemon juice. Set aside.
5. In a medium saucepan, cover the pasta by about 2 inches with room-temperature or hot water and season with salt. Bring to a boil over high heat, stirring often.
6. Cook the pasta until just shy of al dente, about 2 minutes less than the package says. Drain, reserving a couple of cups of the starchy cooking water.
7. Add the pasta to the skillet with the squash and a splash of pasta water. Bring to a simmer over high heat, tossing constantly and adding water as needed, until the pasta is al dente and the sauce is loose and shiny.
8. Off the heat, stir in the Parmigiano-Reggiano. Adjust the salt and pepper, add more pasta water if needed, and serve right away.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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