- 1 medium butternut squash, about 2 pounds
- 1 large sweet onion, coarsely chopped
- 1 scant teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 to 4 tablespoons olive oil
- 8 ounces rombi, farfalle, or similar flat or ruffled pasta
- 4 tablespoons unsalted butter
- 2 dozen sage leaves
- 2 medium cloves garlic, minced
- salt and pepper, to taste
- 1/2 cup shredded Parmesan, plus more for garnish
Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of shredded Parmesan cheese just before serving. Garnish with more Parmesan.
Serves 4 to 6.