La Fonda Del Oso: Roasted Butternut Squash Pasta

Last night I finally tried The Kitchn's Fettuccine with Roasted Butternut Squash, Brown Butter and Sage. This dish proved to be the perfect remedy to warm up a cold & rainy NYC day.

Ingredients I used: 
1 package of Trader Joe's peeled and cubed butternut squash
1 package pasta
2 tablespoons olive oil
4 tablespoons unsalted butter
1/4 cup pasta water
15 sage leaves
1/8 teaspoon nutmeg
1/3 cup pine nuts
1/2 teaspoon salt
1 tablespoon Parmesan cheese

Toss the butternut squash with olive oil and a sprinkling of salt then spread out on a baking sheet and roast at 450 degrees for 35 minutes.

Cook pasta according to instructions and drain, save 1/2 cup of pasta water.

In a large skillet over medium heat, melt butter and cook butter for 5 minutes or until butter has browned. Add sage leaves and fry until crispy (about 30 seconds), add the roasted butternut squash, nutmeg and salt to the pan and stir until squash is evenly coated with butter. Pour in the reserved pasta water and cook until the sauce thickens. Finally, add the cooked pasta and mix evenly, serve with pine nuts and Parmesan cheese.

Enjoy!