Name: Pasta with Delicata Squash and Sage-Brown Butter
Cook time: 45 minutes
Total time: 50 minutes
Yield: 4–6 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 14 large sage leaves; 1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs; 2 medium delicata squash (about 1 3/4 pounds total), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons.; Kosher salt; Freshly ground black pepper; 12 ounces thick spaghetti or bucatini; Thinly shaved Parmesan cheese

Pasta with delicata squash and sagebrown butter in two bowls.

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

Cooks' Note

If you can't find delicata squash, substitute a medium-sized acorn squash (about 1 3/4 pounds).

Recipe notes

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