# Ingredient list:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled and diced into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 ounces whole wheat penne or fusilli
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon extra virgin olive oil
06 - 10 fresh sage leaves, thinly sliced
→ Dairy & Nuts
07 - 1/4 cup grated Parmesan cheese, plus extra for serving
08 - 2 tablespoons toasted pine nuts (optional)
→ Seasonings
09 - 1/2 teaspoon salt, plus additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Extra sage leaves (optional)
# Cooking steps:
01 - Preheat oven to 425°F. Toss diced squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
02 - Bring a large pot of salted water to a boil. Cook whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water and drain pasta.
03 - In a large skillet over medium heat, melt butter with remaining 1/2 tablespoon olive oil. Add sliced sage leaves and cook, swirling, until butter is golden brown and sage leaves are crisp, about 2 minutes.
04 - Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add roasted butternut squash to the skillet and toss gently to coat in brown butter and sage.
06 - Add drained pasta and 1/4 cup reserved pasta water to the skillet. Sprinkle in Parmesan cheese and toss to combine, adding more pasta water if needed to achieve a silky sauce.
07 - Adjust seasoning with additional salt and black pepper to taste. Serve immediately, topped with extra Parmesan, pine nuts if using, and fresh sage leaves.
