Brown Butter Squash Pasta in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until just shy of al dente. Scoop out 1 cup of starchy pasta water before draining the pasta.
2. Heat the olive oil and 2 tbsp of the butter in a 12-inch wide skillet over medium-high heat. Add the diced squash in a single layer. Let them sit undisturbed for 3–4 minutes to develop a golden-brown crust, then stir and cook for another 5 minutes until tender. Remove squash from the pan and set aside.
3. Wipe the pan if needed and add the remaining 4 tbsp of butter. Melt over medium heat, whisking constantly. As the butter foams and begins to smell nutty, add the sage leaves and minced garlic. Cook for 2 minutes until the butter turns a deep amber color and the sage leaves look crisp.
4. Return the seared squash to the pan and toss in the cooked pasta. Pour in ½ cup of the reserved pasta water and toss over medium heat to emulsify the butter and starch into a glossy, velvety sauce.