Pasta with Roasted Butternut Squash and Sage Browned Butter
1 medium butternut squash
1 big handful fresh sage, divided
2 T olive oil
Salt
1/4 tsp fresh ground pepper
1/4 cup butter
1/2 lb chunky pasta, such as bowties or penne, cooked and drained
opt: fresh grated parmesan cheese
Preheat oven to 375°. Peel squash, remove seeds and pulp. Cut into 1/2 inch cubes.
Chop enough sage to equal 1 tablespoon; set aside remaining. Combine squash, chopped sage, 2 tablespoons olive oil, salt and pepper in a plastic bag, shaking to coat evenly. Spread out in a single layer on a large jellyroll pan. Turning once halfway through, roast squash 25 to 30 minutes, until tender and caramelized.
Roughly chop remaining sage. Place butter into pot used to cook pasta over medium heat until lightly browned. Fry sage leaves 30 seconds, until crisp.
Return pasta and squash to pot and stir until coated with butter and sage, add optional parmesan. Season to taste.
Serves 8