• Katherine Arthurs

Butternut Squash + Sage Brown Butter Pasta with Pomegranates

If Fall was in a bowl - it would be THIS! I mean, a big bowl of pasta basically gives you a hug.

Simply roasted squash with shallots + butter (yes, lots of butter) with thick noodles + fresh pomegranates. The nutty browned butter + fried sage, coat the pasta perfectly with lots of black pepper, flake salt + Parmesan cheese.

It's the perfect comfort meal on these dark + cold nights!

Let's make it!

Butternut Squash + Sage Brown Butter Pasta with Pomegranates

1 tablespoon olive oil

4 tablespoons butter, divided

1 butternut squash, peeled + cubed

1 shallot, sliced

salt + pepper

6 oz. gluten free pasta

10+ fresh sage leaves

1/2 cup fresh pomegranate seeds

Parmesan cheese, grated for garnish

Preheat your oven to 400F. Arrange the olive oil, 2 tablespoons butter + butternut squash on a baking sheet tray. Add a large pinch of each salt + pepper + toss well to coat + combine everything. Spread out to the squash is in an even layer on the pan. Roast the squash for 8 minutes. Remove from the oven + toss the shallots with the squash. Add back into the oven + cook for 6 minutes. Remove from the oven.

Meanwhile, boil a large pot of water with 1 teaspoon of salt in it. Once boiling add in the pasta + cook until just al dente - drain all but 1/2 cup of water. Add the pasta + water back into the hot pot + cover.

Using a large skillet, melt the remaining 2 tablespoons of butter over high heat for 30 seconds. Add in the fresh sage + cook for 25 seconds. Remove the sage from the skillet + set aside. Add in the roasted squash + shallots + pasta to the skillet. Sprinkle with salt, pepper + 3 tablespoons Parmesan cheese. Toss with tongs.

Serve in shallow bowls + garnish with pomegranate seeds, fried sage + more Parmesan cheese.