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
• •parmigiano-reggiano

Method

Adapted from foodista.com

1. 1Preheat oven to 400°F.
2. 2Peel and seed squash and cut into bite sized pieces.
3. 3Place on cookie sheet, add onions.
4. 4Drizzle with olive oil.
5. 5Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated.
6. 6Place in oven.
7. 7Roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.
8. 8Remove from oven and set aside.
9. 9Meanwhile cook pasta in boiling, well salted water until al dente.
10. 10Drain well and set aside.
11. 11Melt butter in large skillet over medium heat.
12. 12Cook butter until foamy and slightly brown. Do not burn!
13. 13Lower heat to simmer, add olive oil, sage leaves and shallots.
14. 14Cook until shallots are softened and translucent.
15. 15Add squash mixture (including the oil from the pan), pasta, and pine nuts, combine all ingredients and cook until pasta is hot.
16. 16Add additional salt and pepper. Taste and adjust seasonings if needed.
17. 17Serve immediately with plenty of cheese.