Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter

• 2 delicata squash
• 1/2 onion thinly sliced
• extra-virgin olive oil
• grated nutmeg pinch freshly
• kosher salt
• cracked black pepper freshly
• 1/2 pound fusilli pasta dried
• 8 tablespoons unsalted butter 1 stick
• 1 tablespoon extra-virgin olive oil
• 1/4 cup shallots diced
• 16 sage leaves fresh
• 1/4 cup toasted pine nuts
• Parmigiano Reggiano freshly shredded

1. Preheat oven to 400 degrees.
2. Peel and seed squash and cut into bite sized pieces.
3. Place on cookie sheet, add onions and drizzle with olive oil.
4. Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated.
5. Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.
6. Remove from oven and set aside.
7. Meanwhile cook pasta in boiling, well salted water until al dente.
8. Drain well and set aside.
9. Melt butter in large skillet over medium heat.
10. Cook butter until foamy and slightly brown..do not burn!
11. Lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent.
12. Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed.
13. Serve immediately with plenty of cheese.

onion, extravirgin olive oil, nutmeg, kosher salt, cracked black pepper, pasta dried, extravirgin olive oil, shallots, sage, nuts

Taken from www.yummly.com/recipe/Fusilli-With-Roasted-Delicata-Squash-_-Fresh-Sage-Brown-Butter-1658125 (may not work)