25 minutes
A delicious pasta dish featuring caramelized butternut squash, aromatic sage brown butter, and Parmigiano-Reggiano cheese.
tablespoons
Butternut Squash, peeled, seeded, and cut into 1/2-inch cubes
0 lb
to taste
to taste
tablespoons
Shallots, finely minced
each
Fresh Sage Leaves, finely minced
handful
tablespoons
Pasta (orecchiette, Penne, Farfalle, Or Rotini)
0 lb
Parmigiano Reggiano Cheese, grated fresh
0 oz
1. Caramelize Butternut Squash
Begin by heating 2 tablespoons of extra-virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it just starts to lightly smoke. Add the butternut squash cubes, season with a generous pinch of kosher salt and freshly ground black pepper, and cook for about 5 minutes. The high heat will caramelize the squash, enhancing its natural sweetness. You'll know it's ready when the squash is well-browned and tender.
2. Brown Butter and Add Shallot
Once the squash is caramelized, add 2 tablespoons of unsalted butter and the finely minced shallot. Continue cooking for about a minute until the butter is lightly browned and gives off a nutty aroma. This browning process deepens the flavor, making the dish more complex and satisfying.
3. Add Sage and Lemon Juice
Add the minced sage leaves and stir, letting the sage crackle and release its aromatic oils. Remove the skillet from the heat and stir in the lemon juice.
4. Cook Pasta
Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook it for about 2 minutes less than the package instructions suggest. This ensures that the pasta will finish cooking in the sauce, absorbing all the flavors. Drain the pasta, making sure to reserve some of the cooking liquid.
5. Combine Pasta with Squash Mixture
Add the pasta to the skillet with the squash mixture and pour in some of the reserved pasta water. Simmer everything together until the pasta is perfectly al dente and the sauce is loose and shiny, adjusted by adding more pasta water if necessary.
6. Finish and Serve
Finally, stir in 1 ounce of grated Parmigiano-Reggiano cheese, which will add richness and help bind the sauce. Taste the dish and adjust the seasoning with more salt and pepper if needed. Serve the pasta immediately, topping with more grated Parmigiano-Reggiano if desired. Enjoy your Butternut Squash Orecchiette with Sage Brown Butter while it's hot for the best texture and flavor.
Roast butternut squash with olive oil, salt, and a touch of cumin or smoked paprika for a caramelized flavor.
Enhance variants with chicken, sausage, seafood, beans, or nuts for a more substantial meal.
Use sweet potatoes, switch to farfalle, and use thyme instead of sage.
Incorporate crispy pancetta, chorizo, roasted chicken, or for vegetarians, cannellini beans or chickpeas.
Substitute butternut squash with other squashes or sweet potatoes, or use asparagus or peas in spring.
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