Brown butter sage pasta with roasted butternut squash and pine nuts

Bring a full pot of water to a boil.

Cut the stem end and bottom bulge off the squash, peel it, halve it top to bottom and cut three to four triangular planks, then quarter inch triangles.

Spread the squash on a parchmented sheet tray with olive oil, salt and black pepper.

Roast at 450F for about 10 minutes, until tender but not soft.

Toast the pine nuts on a small tray above the squash for five to six minutes until evenly golden.

Salt the boiling water and cook the campanile about nine minutes, until tender with a little bite.

Reserve 250 to 300 ml of the starchy water, then drain the pasta and leave it in the strainer about five minutes.

Chiffonade the sage.

Over medium heat melt 50 g butter in the pot with the sage and fry about 90 seconds until the butter is dark chestnut.

Add the reserved pasta water, then the pasta, then another 50 g butter; drop the heat to low.

Shake the pan hard while stirring for 45 seconds to a minute until the sauce is silky and opaque.

Off heat stir in half the pine nuts, all the squash and the grated Parmigiano Reggiano, keeping the heat gentle so the cheese does not seize.

Plate, then finish with lemon juice, more grated parm, the rest of the pine nuts, chili flake and olive oil.