Ingredients
Scale
For the Squash
- 454 g or 1 lb delicata squash (1 medium)
- 30 ml or 2 tbsp olive oil
- 2 ml or ½ tsp kosher salt
- Freshly ground black pepper
For the Pasta
- 225 g or 8 oz pasta (rigatoni, penne, or fusilli)
- 60 g or ½ cup grated Parmesan cheese, plus more to serve
- 45 g or ⅓ cup toasted hazelnuts, roughly chopped (optional)
For the Sage Brown Butter Sauce
- 85 g or 6 tbsp unsalted butter
- 10–12 fresh sage leaves
- 15 ml or 1 tbsp lemon juice
- 60 ml or ¼ cup heavy cream or 2 tbsp ricotta for richness (optional)
Instructions
Roast the Squash
- Preheat oven to 220°C or 425°F.
- Slice squash lengthwise, remove seeds, and cut into 2 cm (¾ in) cubes.
- Toss with olive oil, salt, and pepper; spread on a parchment-lined baking tray. Roast for 25 minutes, flipping once, until golden and caramelized.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package directions.
- Reserve 120 ml or ½ cup of the cooking water, then drain.
Make the Brown Butter Sauce
- In a large skillet, melt butter over medium heat until it foams.
- Add sage leaves and cook until butter turns nutty brown and sage crisps, about 3–4 minutes.
- Remove from heat and stir in lemon juice (and cream or ricotta, if using).
Combine and Serve
- Add roasted squash and cooked pasta to the skillet.
- Toss gently, adding reserved pasta water as needed to coat evenly.
- Stir in Parmesan cheese and adjust seasoning.
- Serve topped with extra Parmesan and chopped hazelnuts.