Recipe: Farfalle with Roasted Butternut Squash, Sage & Brown Butter

A friend gave me a recipe for dish similar to this (thank you, Kendra :) ); I tinkered with it a bit and it turned out fantastically. It's super easy and fast. Serves 4 – 5.

Ingredients:

1 lb. butternut squash, ½ inch cubes

12 oz. Farfalle pasta

4 T. butter

15 leaves fresh sage

1 T. olive oil

salt

Parmesan to top, optional

Pine nuts to top, optional

Recipe:

1. Toss the cubed squash in olive oil and salt. Put spread out in a pan in the oven to roast for 20 minutes on 400 F, until golden brown.

2. While the squash is the oven, boil the pasta as directed on the box with 1 t. salt.

3. In a small sauce pan over low heat, warm the butter and the sage leaves with minimal stirring. Warm until butter browns slightly and sage becomes brown and brittle, kind of like well-cooked bacon.

4. When everything is ready, toss it together. Salt and pepper to taste.

5. Serve topped with parmesan. You can also top it with pine nuts lightly roasted – it’s just not a preference of mine, but others love it.