claire freehafer

ingredients

• 1 butternut squash, about 2 pounds
• 1 large sweet onion, coarsely chopped
• ¼ teaspoon freshly ground black pepper, more to taste
• 3 tablespoons extra-virgin olive oil, more to taste
• 8 ounces farfalle pasta
• 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. peel and halve the squash, scoop out the seeds, and cut into ½- to 1-inch cubes.

3. 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.

4. 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.

5. 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.

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

7. 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.

8. 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.