Cozy up to the fall with this delightful brown butter butternut squash pasta with brussels sprouts, crispy pancetta, and loads of parmesan cheese!
- 1 lb box of rigatoni, or pasta of choice
- 8 oz diced pancetta
- 1 1/2 sticks, unsalted butter, browned
- 2 cups, chopped butternut squash
- 2 cups, brussels sprouts
- 1 tbsp extra virgin olive oil
- 2 cups, freshly grated parmesan cheese, plus more for garnish
- 1/4 cup, fresh sage leaves
- salt and pepper to taste
- Preheat the oven to 425°F and line a baking sheet with foil or a silicone baking mat.
- Add butternut squash and brussels sprouts to baking sheet and toss with olive oil.
- Roast vegetables in oven for about 20-30 minutes or until vegetables are slightly crispy but not too browned.
- In a skillet, cook diced pancetta until browned, this is similar to cooking chopped pieces of bacon. Set aside on a paper towel lined plate. In same pan, add sage leaves and fry until crispy then set aside.
- Using a small saucepan, brown butter over medium-low heat. Brown until all milk solids in butter dissolve and you see visible brown bits on bottom of pan and smell a nutty aroma. Be careful not to let butter burn during this stage. Set aside.
- Cook pasta according to package directions, al dente, about 10 minutes. Then drain pasta and return to pot.
- Add melted brown butter to cooked pasta and stir to combine. Then add parmesan cheese and diced pancetta. At this stage, you can add salt/pepper to taste if desired.
- Transfer to bowls for serving and top with roasted veggies and more grated parmesan. Top with fried sage leaves.