Butternut squash rigatoni with crispy sage | Quick autumn pasta

Peel the butternut squash, remove the seeds, and cut the flesh into even cubes of about 1.5 cm. Bring a large pot of generous water to a boil for the pasta and season with fine salt.

Heat the extra virgin olive oil and half of the butter (20 g) in a wide skillet. Add the squash cubes, season with salt and pepper, then sauté over medium heat for 8–10 minutes until the squash is golden brown on the outside and creamy soft inside.

When the squash is almost soft, add the remaining butter (20 g), finely chopped fresh garlic, and whole fresh sage leaves to the skillet. Sauté over medium heat for 2–3 minutes until the butter turns lightly browned, the garlic is fragrant, and the sage leaves become crispy. Be careful not to burn the butter.