# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled and diced into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 ounces whole wheat penne or fusilli pasta
→ 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)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until golden brown and tender.
03 - Bring a large pot of salted water to a boil. Cook the whole wheat pasta until just al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
04 - In a large skillet over medium heat, melt the butter with the remaining 1/2 tablespoon olive oil. Add the sliced sage leaves and cook, swirling the pan until the butter turns golden brown and the sage crisps, about 2 minutes.
05 - Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
06 - Add the roasted butternut squash to the skillet and gently toss to coat with the brown butter and crisp sage.
07 - Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Sprinkle in Parmesan cheese and toss until combined, adding more pasta water if needed to achieve a smooth sauce consistency.
08 - Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan, toasted pine nuts if using, and additional fresh sage leaves.
