# What You Need:
→ Pasta
01 - 12 ounces dried penne or rigatoni pasta
→ Vegetables
02 - 1 medium butternut squash (about 1.75 pounds), peeled, seeded, and cut into ½-inch cubes
03 - 2 cloves garlic, minced
→ Brown Butter & Herbs
04 - ⅓ cup unsalted butter (75 grams)
05 - 12 fresh sage leaves
→ Cheese & Seasoning
06 - ½ cup grated Parmesan cheese (50 grams), plus extra for serving
07 - Salt and freshly ground black pepper, to taste
→ Optional
08 - ¼ teaspoon red pepper flakes
09 - Zest of ½ lemon
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
02 - Heat 2 tablespoons butter in a large skillet over medium heat. Add cubed butternut squash and a pinch of salt; sauté for 10 to 12 minutes until golden and tender, stirring occasionally. Add minced garlic for the last 1 to 2 minutes. Transfer squash to a plate and set aside.
03 - In the same skillet, melt remaining butter over medium heat, swirling occasionally, until butter foams and turns golden brown and nutty, about 3 to 4 minutes. Add sage leaves and fry until crisp, 30 to 60 seconds. Remove sage using a slotted spoon and drain on paper towels.
04 - Return cooked squash to skillet with brown butter. Add drained pasta and toss to coat evenly. Add reserved pasta water incrementally as needed to create a glossy sauce.
05 - Stir in grated Parmesan, red pepper flakes if using, and lemon zest. Season with salt and freshly ground black pepper to taste. Serve topped with crispy sage leaves and extra Parmesan cheese.
