Roasted Squash Pasta with Sage Brown Butter

From the garden

• 4 cups butternut or other winter squash, peeled and cut into 3/4-inch cubes
• 12 fresh sage leaves

From the pantry

• 1 lb rigatoni, penne, or medium shells
• 6 tbsp butter
• 2 tbsp olive oil
• ¾ cup parmesan, finely grated — plus more for serving
• 1 pinch red pepper flakes (optional)
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Toss the squash with the olive oil, salt, and pepper on a rimmed sheet pan and roast 25–30 minutes, flipping once, until the cubes are caramelized at the edges and tender.
2. When the squash is close, cook the pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.
3. While the pasta cooks, melt the butter in a large skillet over medium heat with the sage leaves. Swirl 3–4 minutes as it foams — when the milk solids turn toasty brown and smell nutty and the sage is crisp, pull it off the heat immediately; brown to black happens fast.
4. Add the drained pasta, roasted squash, and a good splash of pasta water to the skillet and toss over low heat until a glossy sauce clings to everything, adding water as needed.
5. Toss in the parmesan off the heat, season with black pepper and pepper flakes, and serve with more cheese at the table.