Autumn's Best Recipe: Butternut Squash Pasta with Brown Butter and Sage

Dice the butternut squash.

Roast the diced butternut squash in the oven at 425°F until tender and golden.

In a hot pan, add butter and let it start to brown.

Swirl in minced garlic and add sage leaves to toast and infuse into the butter.

Season with kosher salt.

Add the roasted butternut squash to the pan.

Combine with a little bit of reserved pasta water.

Add a spoonful of pumpkin puree to enhance the squash flavor.

Add the orecchiette pasta and toss everything together.

Finish with grated parmasano reggiano and black pepper.

Serve in a bowl.

Equipment Needed

Spice Level:

Dietary