claire freehafer

ingredients

• 8 ounces farfalle pasta
• 1 butternut squash, about 2 pounds
  • peel, halve, scoop out seeds, and cut into ½- to 1-inch cubes
• 1 large sweet onion
  • coarsely chopped
• ¼ teaspoon freshly ground black pepper, more to taste
• 3 tablespoons extra-virgin olive oil, more to taste
• ¼ cup (4 tablespoons) unsalted butter
• 12 medium fresh sage leaves
• 2 medium cloves garlic
  • minced
• ½ cup shredded parmesan, more if desired

instructions

1. position a rack in the center of the oven and heat to 🔥 375 F.

2. combine the squash, onion, 1 teaspoon salt, pepper, and olive oil on a large rimmed sheet pan. toss to coat. spread evenly on the pan. roast until tender and brown in places, turning about halfway through roasting time, ⏲️ 40 to 45 minutes total.

3. meanwhile, bring a large pot of well-salted water to a 🔥 boil. cook the pasta according to package directions to al dente. drain and set aside.

4. in a large skillet over 🔥 medium-low heat, melt the butter. add the sage leaves and cook until the butter begins to brown and the leaves crisp. remove the leaves with a slotted spoon to a paper-towel-lined-plate. be careful not to burn the butter.

5. add the garlic to the skillet and continue cooking until fragrant, about ⏲️ 30 seconds. remove from the heat.

6. add the pasta and toss to coat. crumble the sage leaves over the mixture. add the butternut squash and onions. return to 🔥 medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.

7. toss with ½ cup of shredded parmesan cheese, adjust the seasoning with salt and pepper if needed. serve with more parmesan and lemon wedge, if desired.