# What You Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled and cut into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 oz whole wheat penne or fusilli
→ 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 additional for serving
08 - 2 tablespoons toasted pine nuts (optional)
→ Seasonings
09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Additional fresh sage leaves (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the diced butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, turning once, until tender and golden brown.
03 - While the squash roasts, bring a large pot of salted water to a boil. Cook whole wheat pasta according to package instructions until just al dente. 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 frequently, until the butter turns golden brown and the sage is crisp, about 2 minutes.
05 - Stir in the minced garlic and cook for 30 seconds until fragrant.
06 - Add the roasted butternut squash to the skillet, gently tossing to coat the squash in the brown butter and sage mixture.
07 - Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Sprinkle the Parmesan cheese over the mixture and toss to combine, adding more pasta water if needed to create a silky sauce.
08 - Adjust seasoning with additional salt and black pepper to taste. Serve immediately, garnished with extra Parmesan, toasted pine nuts if using, and fresh sage leaves.
