- 8 ounces fresh or dried pappardelle
- 1/3 cup butter
- 1 pound butternut squash-peeled, seeded and shaved into ribbons with a peeler
- 2/3 cup shaved Parmesan
- 1/3 cup thinly sliced fresh sage
Cook pasta; drain, reserving 2/3 cup cooking water. In skillet, stir butter over medium until it browns, 3 minutes. Add squash and cook, stirring, until just tender, 5 minutes. Gently stir in pasta, adding pasta water as needed to moisten; season. Divide among plates and top with cheese and sage.