With the pre-peeled and dice butternut squash available in the grocery store this recipe comes together really quickly. To me it tastes a lot like one of my favorite things to eat out, butternut squash ravioli in brown butter sauce. I think this recipe would be good even without the goat cheese.
Pasta with Butternut Squash and Brown Butter Sauce
1 1/2 - 2 cups peeled & diced butternut squash
1 Tbls olive oil
2 cups uncooked penne
1/4 cup unsalted butter
10 fresh sage leaves torn into pieces
2 or so ounces goat cheese
Preheat oven to 400.
Put squash in a small baking dish. Coat with olive oil and sprinkle with a little salt. Roast for about 30 minutes stirring occasionally until the squash is soft and starting to brown.
When the squash has 11 minutes left put the penne into boil.
Meanwhile, melt the butter over medium heat until it becomes a golden color about 4 minutes careful not to let it burn. Add the sage and let it fry in the butter for 2 minutes. Add a pinch of nutmeg and salt and pepper to taste, cook 2 more minutes. The butter should be a light golden brown.
When the penne is al dente drain it & return it to the pot. Add the squash and butter sauce. Serve into bowls and crumble about an ounce of goat cheese over each serving. The heat from the pasta will melt the cheese.