Ingredients: 2 delicata squash,1/2 onion, thinly sliced,extra virgin olive oil,pinch freshly grated nutmeg,kosher salt,freshly cracked black pepper,1/2 pound dried fusilli pasta,8 tablespoons unsalted butter (1 stick),1 tablespoon extra virgin olive oil,1/4 cup diced shallots,16 fresh sage leaves,1/4 cup toasted pine nuts,freshly shredded parmigiano-reggiano
Instructions:
- Preheat oven to 400 degrees.
- Peel and seed squash and cut into bite sized pieces.
- Place on cookie sheet, add onions and drizzle with olive oil.
- Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated.
- Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.
- Remove from oven and set aside.
- Meanwhile cook pasta in boiling, well salted water until al dente.
- Drain well and set aside.
- Melt butter in large skillet over medium heat.
- Cook butter until foamy and slightly brown..do not burn!
- Lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent.
- Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed.
- Serve immediately with plenty of cheese.
