Pasta with Butternut Squash and Sage Brown Butter

Serves 4 (but we had lots of leftovers)

Small butternut squash, peeled, seeded and cut into 1/2-inch cubes (4 cups)
1 tablespoon olive oil
salt and pepper to taste
8-ounces dried pasta (I used fusilli)
4 tablespoons unsalted butter
1 shallot, finely chopped
3 tablespoons fresh sage, chopped
Grated Parmesan cheese

1. Heat over to 400°F. Toss the squash with 1 tablespoon of olive oil, then spread it on a cookie sheet and sprinkle with salt and pepper. Bake, stirring every 10 minutes, until slightly caramelized, 30 minutes total. Take outof the oven and set aside.
2. Cook pasta in boiling salted water, then drain well.
3. While the pasta is cooking, melt butter in a small saucepan over medium-high heat until it turns golden, stirring constantly. Reduce heat to medium-low, then add shallot, sage and a dash of salt. Cook, stirring, until shallots are soft (2 to 3 minutes).
4. Combine squash, pasta and brown butter sauce in a large bowl and toss gently. Serve with Parmesan.

Served with rosemary olive oil bread (which, other than packs of 144 diapers is THE best thing you can buy at Costco!) with herbed olive oil for dipping.

Results: This was *Delicious* with a capital D! I will definitely make this one again, but I also have a firm belief that no one can have too much butternut squash in their diet. I thought Henry would balk at the squash, but he wolfed his down. All I got from Steven was fake gagging at the table when he put a piece of pasta in his mouth. Steven ate the bread.