Description
Great fall squash, roasted, and tossed in a brown butter and sage sauce served in pasta and Parmesan cheese.
Ingredients
- 1 whole Butternut Squash, Peeled, Seeds Removed And Cubed
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 1 pound Your Favorite Pasta, Cooked Just Before Al Dente (I Used A Thin Linguine)
- 4 Tablespoons Unsalted Butter
- ½ cups Fresh Sage Leaves, Chopped
- 1 pinch Red Chili Flakes
- ½ cups Grated Parmesan Cheese
- ½ cups Cherry Tomatoes, Quartered (optional)
Preparation
Preheat oven to 400ºF. Add cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil. Bake for 30 minutes until fork-tender and let cool.
Cook pasta just before al dente, drain and set aside.
Heat a large skillet on medium heat and add butter. Let butter sizzle and bubble and turn light brown, then add pasta and squash. Gently toss, and cook for a minute or two.
Add sage, chili flakes, and Parmesan cheese Toss and cook for a few more minutes until cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire.
The end result is everything I love about some of the things I grow in the garden. The brown butter and sage are awesome, and then you throw in that wonderful roasted squash, and there you go. You have an awesome meatless meal that is comforting, filling, and super delicious. Hope you enjoy!
