In response to Chris’ call for a squash recipe for his Brooklyn Brownstone found squash, here’s a simple little pasta with sweet butternut and nutty brown butter.

It makes a quick busy day dinner and it’s even better with quick cooking homemade or good quality store bought fresh pasta. Serve with a fall salad of bitter greens, apples and walnuts.

Another way to use up that special squash is to make a simple gratin. Peel and slice the squash very thinly. Layer it in a baking dish with freshly grated Parmesan cheese, salt and pepper and dots of butter. Pour cream over to cover and bake at 400 degrees until brown and bubbly. So good!

Fettuccini with Roasted Butternut Squash, Sage & Brown Butter
Serves 4

1 small butternut squash, about 1 pound
1 lb fettuccini noodles
3 tablespoons butter
10-15 whole sage leaves
1/3 cup cup pine nuts, lightly toasted
Dry Jack or Parmesan cheese
Salt and pepper to taste

Peel the squash, cut it into one-half inch cubes, toss with a little olive oil and salt, and roast in a single layer in a 400 degree oven for 15 minutes, or until tender and brown.

Meanwhile, cook the pasta according to package instructions. In a small skillet, over low heat, warm the butter and sage. Cook without stirring until butter turns a light caramel color.

Drain the pasta and toss while still hot with the squash, butter and sage. Add the pine nuts and top each serving with thin shavings of cheese (a vegetable peeler works well for this) and a little cracked pepper, and serve immediately.