Brown Butter Cavatappi Recipe

Cooking Instructions

1. 1

   Prepare the Squash

   Preheat your oven to 400°F (200°C). Cut the butternut squash into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

2. 2

   Cook the Pasta

   In a large pot of salted boiling water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

3. 3

   Sear the Chicken

   While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 6-7 minutes on each side until cooked through. Remove from the skillet, let rest for a few minutes, then slice.

4. 4

   Make the Brown Butter Sauce

   In the same skillet, add the butter and cook over medium heat until it foams and turns golden brown, about 5-7 minutes. Add the sage leaves and cook for an additional minute until the leaves are crispy.

5. 5

   Combine Everything

   In a large mixing bowl, combine the cooked cavatappi, roasted squash, sliced chicken, ricotta cheese, and the brown butter sauce. Toss well to combine, adding reserved pasta water as needed to achieve desired consistency.

6. 6

   Serve

   Serve the pasta warm, garnished with chopped pistachios and additional sage if desired. Enjoy!