My favorite fall/winter pasta! Loaded with sautéed butternut squash, thyme + sage. It's also almost too easy to make!
4.8 stars (17 ratings)
Ingredients
8ouncesspaghetti
2tablespoonsextra-virgin olive oil
1cupfresh French style breadcrumbs
Kosher salt and freshly ground black pepper, to taste
8tablespoonsunsalted butter, divided
2cups10 ounces diced butternut squash
3clovesgarlic, minced
1tablespoonchopped fresh thyme leaves
1tablespoonchopped fresh sage leaves
¼cupshaved Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.
Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.
Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.