WITH BURNT BUTTER AND SAGE
Butternut squash, brown butter and sage flavour this simple pasta dish and turns it into something special. It is perfect the way it is, but you can also add cooked white beans or baby lima beans for extra protein. It’s important not the mix the sage leaves into the pasta as they become soggy – the trick is to keep them crispy.
1 medium butternut squash, about 2 pounds
1 onion, coarsely chopped
1 scant teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
3 to 4 tablespoons olive oil
300 grams farfalle pasta
1/4 cup butter
fresh sage leaves
2 cloves garlic, minced
1 cup cream
1/2 cup Parmesan cheese, finely grated
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Pre-heat your oven to 220C.
Cut the squash into 2 1/2 cm cubes. Combine squash, chopped onion, salt, pepper, and olive oil. Toss to coat and spread in a single layer on a roasting pan.
Roast for about 30, or until tender and lightly browned, turning about halfway through the roasting time.
Meanwhile, cook pasta; bring a large pot of salted water to a rapid boil. Add the pasta and cook for 15 minutes or until al dente. Retain 1 cup of pasta water and drain the pasta; Set aside.
In a large saucepan over medium heat, cook butter and sage leaves until the butter begins to brown and leaves turns crispy. Add the garlic and continue cooking for about 1 minute. Make sure to not let the butter burn. Remove from heat and remove the sage with a slotted spoon; crumble the sage with a spoon.
Add the cooked and drained pasta to the butter mixture along with the roasted butternut squash and cream. Put back on the heat and continue cooking, stirring, until pasta and squash are heated through.
Toss with the 1/2 cup of shredded Parmesan cheese just before serving. If the pasta is too dry, add a bit of the pasta water and stir through. Garnish with crispy sage and more Parmesan if desired.