Delicata Squash and Sage Brown Butter Pasta
Delicata squash are an unsung fall hero. The skin is so thin that you don’t need to peel it and it’s filled with vitamins. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 6 servings
Calories: 237kcal
Ingredients
- 8 tbsp butter unsalted
- 1 bunch sage leaves*
- ½ cup bread crumbs
- 2 delicata squash* ends removed, sliced into 1/4 inch slices, seeds removed
- ¼ tsp salt
- ¼ tsp black pepper
- 12 oz pasta whole wheat, of choice
- parmesan cheese freshly-grated
Instructions
- Melt butter in a large skillet over medium heat. Stir frequently until butter turns light brown and smells nutty; about 2 to 3 minutes.
- Add sage leaves and cook until crispy; just a few seconds. Remove from heat. Transfer sage to a paper towel. Pour most of butter into a small bowl, leaving about 2 tbsp in the pan.
- Put your bread crumbs into the pan with 4 sage leaves. Stir to break up the leaves, about 2 minutes. Transfer to plate.
- Cook the squash and 3 tbsp brown butter in the pan, stirring frequently, about 5 minutes. Add salt, pepper, 3/4 cup water, and cover for about 5 minutes.
- Remove lid and continue cooking until water is absorbed and squash is caramelized, about 5 minutes. Meanwhile, cook pasta and reserve 3/4 cup pasta cooking liquid.
- Add the cooking liquid to the squash and cook for about a minute. Add all sage and pasta and stir until well combined. Top with breadcrumbs and parmesan. Enjoy!
Nutrition
Calories: 237kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 599mg | Potassium: 747mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2777IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 2mg