Ingredients
1 Large Butternut Squash, (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons Olive Oil
2 teaspoons Kosher Salt
1 box Spaghetti
Sage, 5-8 leaves
Toasted Pine Nuts
Balsamic Vinegar
Shredded Parmesan
½ cup Unsalted Butter , (8 tablespoons)
Instructions
Preheat the oven to 400°. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
Bring a large pot of salted-water to a rolling boil.
While your water comes to a boil, make the brown butter: cut stick into 1-inch chunks and add to a large pot or dutch oven. Heat over medium heat and let cook, stirring constantly, until the butter begins to turn golden brown around the edges, about 5-7 minutes.
Once the water is boiling, add in pasta and cook until al dente, about 8 minutes. Drain, reserving about ¼ cup of the pasta water.
Once the butter is beginning to brown and smell toasty and nutty, add in the sage leaves. Let cook until the sage has crisped up, about 30 seconds. Remove butter from the heat and using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
Add cooked pasta to the brown butter along with about 3 tablespoons of the reversed pasta water and a pinch of salt. Continue cooking over low heat, stirring to combine, until the sauce comes together to coat the noodles.
Remove from heat and stir in Parmesan until melted. Add in roasted squash. Transfer to a serving bowl and top with pine nuts, Parmesan, a drizzle of balsamic and crispy sage leaves. Serve warm.