Brown Butter and Sage Butternut Squash Radiatori

Brown Butter & Sage Butternut Squash Radiatori 🧈🌿

🕒 Prep & Cook Time: 50 min | Serves 4

Ingredients

• 1 butternut squash

• 4 cipollini onions

• 1 garlic bulb

• a few thyme sprigs

• 3 tbsp olive oil

• Salt, plus more to cook pasta

• Freshly ground black pepper

• 1  (12 oz) box Brami Radiatori

• 6 tbsp unsalted butter

• 5-6 sage leaves

• 3/4 cup reserved pasta water

Instructions

1. Preheat oven to 450°F. Cut butternut squash in half lengthwise. Drizzle with 2 tbsp olive oil, salt, pepper, and thyme leaves. Place squash on a oven tray face down.

2. Trim the top of the garlic bulb to expose the cloves. Drizzle the onions and garlic with the remaining olive oil, salt, pepper, and thyme leaves on a separate tray.

3. Cook the onions and garlic for 30 minutes and the squash for 35–45 minutes, until tender and caramelized.

4. While the garlic, onions, and squash roast, cook Radiatori according to package instructions, reserving ¾ cup pasta water before draining.

5. In a large skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and fragrant. Add sage leaves to the browned butter and cook 2-3 minutes until crisp. Remove sage and place on a paper towel to drain.

6. Remove the roasted squash, onions, and garlic from the oven. Add squash and whole onions to the brown butter, then squeeze the garlic cloves from their skins into the pan.

7. Use an immersion blender or regular blender to puree the squash mixture, adding reserved pasta water in small increments until the sauce reaches your desired consistency.

8. Transfer cooked pasta into the blended sauce. Toss to combine and coat the pasta evenly. Serve immediately, topping with the crisped sage leaves.