You will need

4 servings

280g Sourdough Vortici
1 small butternut squash, peeled, seeded, and diced
3 tbsp unsalted butter
8-10 fresh sage leaves
1/4 cup sliced almonds
Salt and pepper to taste

Optional: Grated Parmesan cheese for topping

Preparation

Step 1

Roast squash: Preheat oven to 400F (200C). Place the diced butternut squash on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelised. Remove from the oven and set aside.

Step 2

Toast Almonds: In a separate dry skillet, toast the slice almonds over medium heat until lightly golden and fragrant, about 3-4 minutes. Keep an eye on them to prevent burning. Once toasted, remove from the skillet, and set aside.

Step 3

Cook pasta: Cook the pasta according to package instructions until al dente, reserving the pasta water when draining.

Step 4

Prepare Brown Sage Butter: While the pasta is cooking, melt the butter over a medium heat. Add the fresh sage leaves to the skillet and cook until the butter starts to turn golden brown and the sage leaves become crispy, about 2-3 minutes. Be careful not to burn the butter. Remove the skillet from the heat and set aside.

Step 5

Combine ingredients: In a large mixing bowl, toss the cooked pasta with the roasted squash, brown sage butter (including crispy sage leaves), and toasted almonds. If the pasta seems too dry, add some of the reserved pasta water to loosen it up. Season with additional salt and pepper to taste.

Step 6

Divide the pasta among serving plates. Optionally, sprinkle with grated Parmesan cheese for extra flavour.