Butternut Squash Pasta with Sage Brown Butter Sauce

I’ve been dreaming of making this dish ever since my sage over performed in the garden – I mean, what else do you do with sage? I would actually up the sage content next time, I was timid because sage can be so overwhelming; but in this instance, next time I would double it. Yes, double it! And the butter, ahh the butter. Its not like anyone eats this much butter very often, but when you do, its good times. The result was heavenly nutty buttery goodness.

My lovely neighbour gave me an acorn squash from her garden to try, saying it was the best thing ever. Never having tried it before, I thought roasted acorn squash would make the perfect accompaniment to the above. Well lets just say, acorn squash, while super delicious, is more like the best baked potato you’ve never had, not at all what I expected (hello spaghetti squash, zucchini); and after our dinner, I felt as though I’d OD’d on starch. Note to self, best to serve roasted acorn squash with a roast.

Butternut squash filled agnolotti, 600 grams (what, you thought I made it?)

5 tbsp butter
15-18 small sage leaves
¼ cup chicken broth
Bit of parmesan

Cook pasta – at the same time you’re making the sauce.

Melt butter over medium heat until milk solids have browned – about 7 mins. Add sage – cook until sorta crispy.  Reduce heat, add broth and reduce for about 3 mins.  Season w/ s & p.  Adding some of the pasta water is an option, I didn’t.  Combine all – enjoy, go for nap.

Made 4 pretty generous sized servings – reheated nicely the next day for lunch.