The crisp air and golden sunlight of fall have arrived. And yet it is still to early in the season to let go of summer…so I will continue to wear shorts…with a large comfy sweat shirt on for the coziness factor.
The changing colors of the leaves brings along pumpkin recipes and warm spices. Everything starts to get a little more indulgent, a little more “stick to your ribs” as the frost sets in and the swimsuits are packed away in favor of sweaters.
It is not often (read: almost never) that everyone in the house comments, unprompted, on how much they love a dish and that I “must” make it again.
And yet, I bring you such a dish.
I am going to say that it is the butter…the browned butter… because browned butter makes everything better. Add in a lovely fall-themed sage (fried crispy in the butter…because that makes it better….butter..ummmm) and butter-sautéed squash (there is a theme here). Toss with pasta and…voila…perfect fall fare.
Despite the abundant use of butter, the overall quantity really is not all that much. One stick divided among eight portions (or 4 portions if you have a plethora of growing teenage boys as we do.)
And really, when each of them comes up and tells you how good it is, you ignore the fact that it is not the healthiest thing you have ever made and vow to put more squash in it next time…
You can use any squash, I used up the last of the summer squash we had, but winter squash would also work well. If using winter squash, steam the squash until tender before adding to the brown butter.
- 1/2 cup (1 stick) unsalted butter
- 14 large sage leaves
- 1/2 cup crushed potato chips
- 4 medium zucchini, cut into ~1/2″ pieces
- Salt
- Freshly ground black pepper
- 32 ounces pasta of choice
- Melt butter in a large skillet over medium. Watching carefully, swirl pan occasionally, until butter starts to turn brown and smells nutty, 2–3 minutes. Remove from heat and add sage leaves, frying until crispy, 10–15 seconds. Remove sage to paper towels to drain. Pour all but 3 Tbsp. brown butter into a small bowl.
- Add squash to the skillet with the 3 Tbsp. brown butter and saute over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper.
- While the squash is sauteing, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.
- Add remaining brown butter to skillet and stir until squash is evenly coated. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top the reserved sage and crushed potato chips, and stir to combine.
- Serve topped with fresh ground pepper.
Adapted from Epicurious.
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