Browned Butter Squash Pasta: A Cozy, Comforting Fall Dish

 Ingredients

1 medium butternut squash, peeled, seeded, and cubed

12 oz pasta (fettuccine, linguine, or your choice)

6 tablespoons unsalted butter

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon (optional)

1/4 cup grated Parmesan cheese

1/4 cup fresh sage leaves (or 1 tablespoon dried sage)

Salt and pepper to taste

Olive oil, for roasting

1 tablespoon lemon juice (optional, for brightness)

Fresh parsley or additional Parmesan for garnish

Directions

Roast the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.

Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Brown the Butter: In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until the butter foams and turns golden brown, about 3-5 minutes. The sage will crisp up as the butter browns, infusing the sauce with its earthy flavor. Remove from heat and discard the sage leaves if desired.

Add the Squash and Pasta: Add the roasted butternut squash to the browned butter. Toss in the cooked pasta and mix well to coat. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, to create a silky sauce.

Season and Finish: Stir in the ground nutmeg, cinnamon (if using), and Parmesan cheese. Add lemon juice for a touch of brightness, if desired. Season with salt and pepper to taste.

Serve: Transfer the pasta to serving bowls and garnish with additional Parmesan cheese and fresh parsley. Serve immediately.