Pasta with Butternut Squash, Brown Butter, and Sage | Kenji

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2 tablespoons extra-virgin olive oil (30ml)

1 pound butternut squash, peeled, seeded, and cut into ½-inch cubes (450g; about ½ large squash)

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter (30g)

1 small shallot, finely minced (about 1 ounce; 30g)

1 handful fresh sage leaves, finely minced (about ½ ounce; 15g)

1 tablespoon juice from 1 lemon (15ml)

1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)

1 ounce grated fresh Parmigiano-Reggiano cheese (30g)

Directions at youtube.com

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