Pasta With Butternut Squash and Sage Brown Butter Recipe | Recipe Cart

Name: Pasta With Butternut Squash and Sage Brown Butter Recipe | Recipe Cart
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil (30ml); 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash); Kosher salt; freshly ground black pepper; 2 tablespoons unsalted butter (30g); 1 small shallot, finely minced (about 1 ounce; 30g); 1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g); 1 tablespoon juice from 1 lemon (15ml); 1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g); 1 ounce grated fresh Parmigiano-Reggiano cheese (30g)

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Brown butter-based pasta sauces are some of the simplest things around. They're emulsions made with a flavorful fat and pasta cooking water that coats the pasta

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Ingredients

2 tablespoons extra-virgin olive oil (30ml)
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash)
Kosher salt
freshly ground black pepper
2 tablespoons unsalted butter (30g)
1 small shallot, finely minced (about 1 ounce; 30g)
1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g)
1 tablespoon juice from 1 lemon (15ml)
1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)
1 ounce grated fresh Parmigiano-Reggiano cheese (30g)