# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash, peeled and diced into 1/2-inch cubes (approximately 2 lbs)
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 oz whole wheat penne or fusilli
→ Sauce
04 - 2 tbsp unsalted butter
05 - 1 tbsp 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 tbsp toasted pine nuts (optional)
→ Seasonings
09 - 1/2 tsp salt, plus additional for pasta water
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Extra sage leaves (optional)
# How to Make:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss the diced butternut squash with 1/2 tablespoon olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
03 - Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
04 - In a large skillet over medium heat, melt butter with the remaining 1/2 tablespoon olive oil. Add the sliced sage leaves and cook, swirling occasionally, until the butter turns golden brown and the sage is crisp, about 2 minutes.
05 - Stir in minced garlic and cook for 30 seconds until fragrant.
06 - Add the roasted butternut squash to the skillet and toss gently to coat with the brown butter and sage.
07 - Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Sprinkle in the grated Parmesan cheese and toss thoroughly, adding more pasta water as needed to achieve a silky sauce consistency.
08 - Adjust seasoning with additional salt and black pepper to taste. Serve immediately topped with extra Parmesan, toasted pine nuts if using, and fresh sage leaves.
