Sage and Butternut Pasta
A great, easy vegetarian option for dinner.
Browned butter and sage help to flavor this simple pasta dish. It’s a delicious way to enjoy butternut squash, or use another winter squash or pumpkin. I love it just the way it is, but feel free to add some cooked white beans or baby lima beans for extra protein. Use rombi pasta, farfalle, or a similar flat or ruffled pasta.
- Heat oven to 375°.
- Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
- Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
- Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
- In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown.
- When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn.
- Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble.
- Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions.
- Put back on the heat and continue cooking stirring, until pasta and squash are hot.
- Taste and add salt and pepper, as needed.
- Toss with the 1/2 cup of shredded Parmesan cheese just before serving.
- Garnish with more Parmesan.