A creamy, buttery pasta that's full of fall flavor.
Once that's done, I start by sautéing the squash in olive oil. I know this is a brown butter dish, but if I were to add the butter right from the start, it runs the risk of burning before the squash is completely done. I prefer to save the butter for later, adding itWhen the butter goes in, I add some minced shallot with it, then cook it all together, stirring constantly and keeping a careful eye on how dark the butter is getting.
To make mine, I cook it to a nutty blond before adding in my sage for a brief sizzle, followed by my lemon juice., the sauce is served broken, with pools of glistening butterfat speckled with bits of browned butter solids to drag your fish through. In other cases, it's more thoroughly emulsified. When I'm making it for a dish like this butternut squash pasta, I like it to be emulsified into a creamy sauce that really coats the pasta and squash.
See how nice and creamy it gets? I keep simmering it hard until the pasta is fully cooked, splashing in extra pasta water as necessary to keep things nice and loose. If your pasta ever starts to stick, your sauce starts to look greasy, or you hear thesound of a simmer, it's time to add a splash more pasta water.
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