# What You Need:
→ Pasta
01 - 12.3 oz dried pasta (penne or fusilli)
02 - Salt, to season pasta water
→ Vegetables
03 - 1 medium butternut squash (about 1.5 lb), peeled, seeded, and cubed (approx. 0.4 in)
04 - 2 garlic cloves, finely minced
→ Brown Butter & Sage
05 - 4 tbsp unsalted butter
06 - 12 fresh sage leaves
→ Seasoning & Finishes
07 - 1.4 oz grated Parmesan cheese, plus extra for serving
08 - Freshly ground black pepper, to taste
09 - 1/2 tsp chili flakes (optional)
10 - Zest of 1/2 lemon (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 - Heat a large skillet over medium heat. Add 2 tablespoons butter and melt. Add cubed butternut squash, season with a pinch of salt, and sauté for 10 to 12 minutes until tender and golden, stirring occasionally.
03 - Push squash to one side. Add remaining butter and sage leaves to the skillet. Cook, swirling frequently, until butter foams and turns golden brown and sage becomes crispy, about 2 to 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Return all ingredients to center of skillet. Add drained pasta and toss to combine. Incorporate reserved pasta water as needed to create a silky sauce.
05 - Stir in grated Parmesan cheese. Season with black pepper and chili flakes if using. Add lemon zest for brightness if desired. Serve immediately garnished with extra Parmesan and sage leaves.
