Tender pasta tossed with roasted butternut squash, crispy sage, and brown butter. A restaurant-quality dish at home.
Roast butternut squash with olive oil at 400°F until tender, 20 minutes.
Cook pasta according to package directions.
Melt butter in large skillet over medium heat until it turns golden brown.
Add sage leaves and fry until crispy, about 1 minute.
Add garlic and cook for 30 seconds.
Add roasted squash and cooked pasta to the skillet.
Toss with brown butter and sage.
Serve with Parmesan cheese and toasted pine nuts.