Butternut Squash with Brown Butter Sage Sauce over Pasta

This post was originally published on 1/23/13. The post is short and sweet (and so is the dish - quick to prepare and delightfully sweet from the squash.)

This combination screams Fall and Winter - the sweet squash paired with the sage, nutmeg and hazelnut flavors are classic - a truly seasonal dish.

1 butternut squash (~3lb) (roasted (click link for instructions), peeled and cubed) 

Salt and pepper to taste

1 lb dried pasta, cooked according to directions 

1/2 C unsalted butter

6 large fresh sage leaves torn

1/4 C chopped, toasted hazelnuts or pinenuts (optional)

1/2 C  parmesan cheese freshly grated
1/4 tsp freshly grated nutmeg

1. When squash is done, cool slightly, peel and cube.

2. Cook pasta in boiling water until al dente, then drain well.

3. While the pasta is cooking, melt butter in a large skillet over medium-high heat until it bubbles. Reduce heat to medium-low, then add sage, and a dash of salt. Cook, stirring frequently, 2 to 3 minutes.(Butter will begin to take on a golden hue.)

4. Add cubed squash to the skillet and cook until squash caramelizes slightly. Add nuts and stir to incorporate. Toss with cooked pasta and serve with Parmesan and nuts and top with a sprinkle of fresh nutmeg.

Note: The roasted squash cubes may start to break apart. Do not be alarmed. This will create a variety of textures in the finished dish.

Happy Cooking!

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