Butternut Squash and Brown Butter Linguine

Serves 2 (large portions)

6 oz linguine
4 Tbsp butter
1 lb butternut squash, peeled and cut into 1-inch cubes
1/4 tsp crushed red pepper
15 large sage leaves
1 cup ricotta cheese
1 1/2 tsp lemon zest

Bring a medium saucepan of salted water to a boil. Add pasta and cook to al dente. Reserve about 1/4 cup of the starchy cooking water.

In a large skillet, melt 2 tbsp of the butter over medium high heat. Add the squash and  crushed red pepper, season with salt and pepper, and cook for 10-12 minutes until squash is tender and browning. Transfer squash to a side plate.

In the same skillet, melt the other 2 tbsp of butter over medium heat and add the sage leaves, frying until crispy (30-60 seconds). Remove them with a slotted spoon and place with the squash. Let the butter completely brown (about 2 minutes) and then add the linguine and water to the pan, stirring to coat the pasta with butter. Stir in the squash and sage. Divide the pasta mixture onto serving plates. Combine the ricotta and lemon zest in a small bowl and divide it to top the pasta plates.