Roasted Pumpkin and Feta Farfalle with Brown Butter Sage Sauce

Name: Roasted Pumpkin and Feta Farfalle with Brown Butter Sage Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 7 servings
Cuisine: Australian
Ingredients: 3 pound butternut squash (peeled, seeded, and cut into 1-inch cubes); 3 tablespoon olive oil (divided); 1.75 teaspoon kosher salt (divided); 0.88 teaspoon black pepper (freshly ground, divided); 1 pound farfalle pasta; 0.75 cup unsalted butter; 20 fresh sage leaves (whole); 8 ounce feta cheese (crumbled); 0.5 cup pasta water (reserved from cooking); 8 ounce fresh rocket; 0.25 cup balsamic vinegar; 0.25 cup olive oil (extra virgin)

A sophisticated vegetarian pasta dish featuring sweet roasted pumpkin, salty crumbled feta, and a rich, aromatic brown butter sage sauce tossed with bow-tie pasta, accompanied by a simple peppery rocket salad.

Prep: 40 min
Cook: 40 min
Total: 1 hr 20 min
Servings: 7
Cuisine: Australian
Difficulty: Hard

Dietary

Vegetarian
Egg-Free
Nut-Free
Soy-Free
Pescatarian
High-Fiber

Ingredients

3 pound butternut squash (peeled, seeded, and cut into 1-inch cubes)
3 tablespoon olive oil (divided)
1.75 teaspoon kosher salt (divided)
0.88 teaspoon black pepper (freshly ground, divided)
1 pound farfalle pasta
0.75 cup unsalted butter
20 fresh sage leaves (whole)
8 ounce feta cheese (crumbled)
0.5 cup pasta water (reserved from cooking)
8 ounce fresh rocket
0.25 cup balsamic vinegar
0.25 cup olive oil (extra virgin)

Instructions

Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, toss 1-inch cubes of butternut squash with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Spread in a single layer.
Roast for 25-30 minutes, or until the squash is tender and caramelized, tossing halfway through.
Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
While the pasta cooks, melt 3/4 cup unsalted butter in a large skillet over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it.
Add whole fresh sage leaves to the browned butter and cook for 1-2 minutes until crisp. Remove from heat.
Drain the pasta well and add it to the skillet with the brown butter sage sauce. Add roasted butternut squash, crumbled feta cheese, and the reserved 1/2 cup pasta water. Toss gently to combine, allowing the pasta water to create a light sauce. Season with remaining 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to taste.
For the rocket salad: In a medium bowl, whisk together balsamic vinegar, 1/4 cup extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add fresh rocket and toss to coat.
Serve the pasta dish immediately with the fresh rocket salad on the side.

Notes

Ensure the butternut squash pieces are uniform in size for even roasting. Do not crowd the baking sheet, as this will steam rather than caramelize the squash. Watch the butter carefully when browning to prevent burning.

Nutrition (per serving)

Calories: 780
Protein: 22 g
Carbohydrates: 85 g
Fat: 42 g
Fiber: 10 g
Sodium: 800 mg
Saturated Fat: 25 g
Sugar: 15 g
Cholesterol: 110 mg