Description
A comforting dish that celebrates the flavors of autumn with roasted butternut squash, brown butter, and fresh sage.
Ingredients
- Fresh pasta: 400 grams (fettuccine or tagliatelle work best)
- Butternut squash: 500 grams, peeled and diced into small cubes
- Unsalted butter: 100 grams for that rich brown butter flavor
- Fresh sage leaves: 15-20 leaves, adding an aromatic touch
- Garlic: 2 cloves, minced for a savory kick
- Parmesan cheese: 100 grams, grated to enhance the dish
- Salt: to taste, for seasoning
- Black pepper: to taste, for a bit of spice
- Olive oil: 1 tablespoon, used for roasting the squash
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Reserve 1 cup of cooking water, then drain the pasta.
- In a large skillet, melt the unsalted butter over medium heat until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant. Then, add the fresh sage leaves and sauté for another 1-2 minutes until crispy.
- Add the drained pasta and roasted butternut squash to the skillet. Toss gently to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- Plate the pasta, garnish with crispy sage leaves and grated Parmesan cheese, and serve warm.
Notes
- Fresh pasta is recommended for the best texture and flavor.
- Feel free to customize with seasonal vegetables or proteins.
- For gluten-free options, use gluten-free pasta alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Autumn Harvest Pasta, Sage, Brown Butter, Butternut Squash, Fall Recipes