Roasted butternut squash with brown butter sage tossed with pasta. There’s something about brown butter that sings Autumn and makes you want to light a fire and enjoy the crisp cool air.
Just a few ingredients make this easy yet it’s so good. I could seriously eat this entire pan. Good thing the kids will finish it first.
This recipe is so simple it seems silly to write it in recipe form but so you can copy it and add it to your family cookbook here you go…
- 1 pound pasta (choose your favorite shape. I used campanelle.)
- 1 whole fresh butternut squash, peeled and cut into cubes
- 1 Tablespoon olive oil
- kosher salt and pepper
- 6 Tablespoons butter
- 15-20 fresh sage leaves
- preheat oven to 400°
- Prepare your pasta according to the packages directions.
- Toss cut squash with the olive oil and salt and pepper.
- Roast squash on a baking sheet about 25 minutes or until tender. You want those brown burned edges that bring out the natural sugars. If your oven doesn’t achieve this before it gets too tender simply place it under the broiler for the last 2 minutes.
- In a large saucepan melt butter over medium heat. Butter contains a good 13 to 17% water, which has to go before the fat’s temperature can rise enough to brown the milk proteins. Once the butter reaches a temperature of 212°F, the water in the butter starts to evaporate much more quickly. As a result, the butter will start to bubble and splatter dramatically. At this point add the sage leaves, whole, arranging them in the pan so they don’t overlap. Allow the butter to brown slowly and the sage leaves to crisp. 2-3 minutes.
- You can tell the butter is browning because dark golden flecks (browned milk solids) will appear in the melted butter, which will start to smell nutty and toasty.
- Remove the butternut squash from the oven, place into the buttered pan. Scrape in all the toasty bits and excess oil.
- Drain pasta and add to the pan as well. Toss gently so butter and sage coats everything.