Try saying "Delicata Squash Pasta" 3 times fast.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 humans
- 12 ounces thick spaghetti
- 1/2 cup unsalted butter
- 14 large sage leaves
- 1/2 cup panko
- 2 medium delicata squash
- Kosher salt
- Freshly ground black pepper
- Thinly shaved Parmesan cheese
Bring a large pot of salted water to boil. Cook pasta according to package instructions.
Cut the squash in half lengthwise. Next, remove the seeds. Then, slice crosswise into semi-thick half-moons.
In a large skillet, heat butter over medium heat. Add the sage leaves and cook until both the butter and the leaves have become golden. Remove the sage and set aside. Reserve browned butter in a small bowl.
Toast the panko in the skillet along with 2 tablespoons brown butter and a few sage leaves. Cook for 2-3 minutes or until brown and fragrant. Remove and set aside.
Next, add a few more tablespoons of brown butter to the skillet along with the squash. Season with salt and pepper, stirring to coat. Now pour 1 cup water over and cover. Cook 5 minutes.
Pour the remaining brown butter, pasta, a few more sage leaves and 1/2 cup pasta water over the squash. Toss well to combine.
Serve the pasta topped with the sage-panko mixture and shaved Parmesan.