Pasta With Butternut Squash and Sage Brown Butter

Name: Pasta With Butternut Squash and Sage Brown Butter
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil (30ml); 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash); Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter (30g); 1 small shallot, finely minced (about 1 ounce; 30g); 1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g); 1 tablespoon juice from 1 lemon (15ml); 1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g); 1 ounce grated fresh Parmigiano-Reggiano cheese (30g)