Browned butter butternut squash pasta

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  • 8 ounces spaghetti

  • 2 tablespoons extra-virgin olive oil

  • 1 cup fresh French style breadcrumbs

  • Kosher salt and freshly ground black pepper, to taste

  • 8 tablespoons unsalted butter, divided

  • 2 cups 10 ounces diced butternut squash

  • 3 cloves garlic, minced

  • 1 tablespoon chopped fresh thyme leaves

  • 1 tablespoon chopped fresh sage leaves

  • ¼ cup shaved Parmesan

  • 2 tablespoons chopped fresh parsley leaves

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.