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Pasta with Butternut Squash & Sage Brown Butter
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| Number of Servings: 10 Ingredients | |
| 1 medium | butternut squash |
| 1 Tbsp | olive oil |
| 1 pound | cooked whole wheat pasta |
| 1 tsp | table salt |
| 1 tsp | black pepper |
| 2 Tbsp | unsalted butter |
| 1/2 cup | shallot, (s) |
| 1 Tbsp | fresh sage |
| 1/4 cup | chopped pecans |
| 1 tsp | Parmesan Cheese |
Watch to how to make a Pecan Pie
Directions
Squash cut into 1/2in cubes (8 cups).
Heat oven to 400; toss squash with 1tbsp of olive oil, spread on cookie sheet and sprinkle with salt & pepper. Bake, stirring every 10 mins until slightly caramelized, 30 mins total. Take out of oven and set aside. Cook pasta in boiling water until al dente, drain well. Melt butter with remaining 1/4c olive oil in saucepan over medium high heat until it bubbles. Reduce heat to medium low, add shallot, sage & dash of salt. Cook stirring until shallots are soft (2-3 mins). Turn off heat, add the squash and pecans. Toss with cooked pasta and serve with parmesan cheese.
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