# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled and diced into 1/2-inch cubes
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 more for pasta water
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Extra sage leaves (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Toss the diced butternut squash with 1/2 tablespoon olive oil, salt, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
02 - 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, then drain the pasta.
03 - In a large skillet over medium heat, melt the unsalted butter with the remaining 1/2 tablespoon olive oil. Add the sliced sage leaves and swirl the pan until the butter turns golden brown and the sage leaves crisp, about 2 minutes.
04 - Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the roasted butternut squash, gently tossing to coat with the brown butter and sage.
05 - Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Sprinkle in the grated Parmesan cheese. Toss everything together, adding more pasta water if needed to create a silky sauce.
06 - Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan, toasted pine nuts if using, and fresh sage leaves.
