Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter

Ingredients

• •2 delicata squash
• •½ onion
• •1 tablespoon extra virgin olive oil
• •1 pinch nutmeg
• •kosher salt
• •cracked pepper
• •½ pound fusilli pasta
• •8 tablespoons butter
• •¼ cup shallots
• •16 sage leaves
• •¼ cup pine nuts
• •1 parmigiano-reggiano

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Method

From foodista.com — read the original

1. 1Preheat oven to 400°F.
2. 2Peel and seed squash and cut into bite sized pieces.
3. 3Place on cookie sheet, add onions and drizzle with olive oil.
4. 4Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated.
5. 5Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.
6. 6Remove from oven and set aside.
7. 7Meanwhile cook pasta in boiling, well salted water until al dente.
8. 8Drain well and set aside.
9. 9Melt butter in large skillet over medium heat.
10. 10Cook butter until foamy and slightly brown..do not burn!
11. 11Lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent.
12. 12Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed.
13. 13Serve immediately with plenty of cheese.