Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter

Photo: diane padoven

Ingredients

2 delicata squash

1/2 onion, thinly sliced

extra virgin olive oil

pinch freshly grated nutmeg

kosher salt

freshly cracked black pepper

1/2 pound dried fusilli pasta

8 tablespoons unsalted butter (1 stick)

1 tablespoon extra virgin olive oil

1/4 cup diced shallots

16 fresh sage leaves

1/4 cup toasted pine nuts

freshly shredded parmigiano-reggiano

Preparation

Preheat oven to 400 degrees.

Peel and seed squash and cut into bite sized pieces.

Place on cookie sheet, add onions and drizzle with olive oil.

Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated.

Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.

Remove from oven and set aside.

Meanwhile cook pasta in boiling, well salted water until al dente.

Drain well and set aside.

Melt butter in large skillet over medium heat.

Cook butter until foamy and slightly brown..do not burn!

Lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent.

Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed.

Serve immediately with plenty of cheese.

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fyi..the easiest way to peel winter squash is with a vegetable peeler..however, for the "ridged" squashes like delicata, i cut the squash in half lengthwise, then i cut each half in half again..lengthwise. using a sharp knife, i carefully cut the peel from the flesh of the squash..then i cut the squash into bite sized pieces...