Pasta with Butternut Squash, Lemon and Sage

Share this recipe
Recipe creator's name:  dash
Preparation time:  20 minutes
Total time:  45 minutes
Servings:  4
Ingredients:
  • 1/2 lb orecchiette or linguine
  • 1/2 cup butter, divided
  • 2 cups 1/4-inch diced butternut squash
  • 1 small red onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp minced fresh sage
  • Sea salt and freshly ground pepper to taste
  • 1/4 cup shredded Parmesan cheese (preferably Parmigiano Reggiano)
  • 1/4 cup pine nuts, toasted
Directions:

1. Cook pasta according to package directions in boiling salted water; drain well. While pasta is cooking, melt 2 Tbsp butter in a large skillet. Add butternut squash, onion and garlic and cook over medium heat for 10 to 12 minutes or until squash is tender; remove from heat.

2. Melt remaining butter in a large skillet over medium heat. When butter starts to foam, cook for 2 minutes more or until it turns golden brown, stirring to keep if from burning. Add to vegetable mixture with lemon juice and sage; season to taste with salt and pepper.

3. Toss with hot cooked pasta and place on 4 serving dishes. Sprinkle with cheese and pine nuts.

0