- Nathan Myhrvold born (1959)
Butternut Squash Pasta with Sage Brown Butter
- 1 butternut squash, peeled and diced into 1-inch cubes
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- 1 Pound whole-wheat pasta, preferably rotini or another short cut
- 3 Tablespoons butter
- 1 Teaspoon garlic, minced
- 1 shallot, diced finely
- 6-8 fresh sage leaves, torn
Browning butter creates a deep, almost nutty flavor. Throw in some shallots and a few fresh sage leaves and you have a delicious and extremely easy sauce that's perfect with just about everything — proteins, pasta, vegetables. For this dish, I roasted butternut squash, mixed it into whole-wheat pasta, and topped the whole dish with the decadent, buttery sauce.
See all butternut squash recipes.
Preheat the oven to 400 degrees.
Coat the butternut squash pieces with olive oil and season liberally with salt and pepper. Roast in the oven until cooked through, flipping once during cooking, approximately 25 minutes.
Cook the pasta according to package directions. Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and shallots and cook until the butter foam subsides and the butter begins to brown, approximately 4 minutes. Add the sage leaves and remove from heat.
Mix the butternut squash with the pasta and coat with the sage-brown butter sauce. Serve immediately.