WEEKDAYS 1e|12c|p

Brown Butter Squash and Sage Pasta (and Pasta Pancakes)

Michael Symon
Servings: 6
1 to 30 min

This is a true two for one deal! Have the pasta on the first night and the pancake the next day.

  • Ingredients
  • step-by-step directions
Brown Butter Squash and Sage Pasta (and Pasta Pancakes)
  • For the Pasta:
  • 1 1/2 pounds Angel Hair Pasta
  • 2 cups Butternut Squash (1/2" dice)
  • 3 tablespoons Extra-Virgin Olive Oil
  • 4 tablespoons Butter
  • 6 Sage leaves plus more to garnish
  • 1/2 cup Parmigiano Reggiano (grated)
  • Salt and Pepper to taste
  • For the Pasta Pancakes:
  • 3 cups Leftover Butternut Squash Pasta
  • 12 Eggs
  • 1/4 cup Parmigiano Reggiano (grated)
  • 3 tablespoons Extra-Virgin Olive Oil
  • Salt and Pepper to taste
  • For the Pasta: Bring large pot of salted water to a boil.
  • In a large skillet, heat olive oil until smoking. Add squash and season with salt and pepper. Saute for 7-8 minutes or until squash is tender.
  • Add butter and sage to pan and continue to saute to brown butter and infuse sage flavor, about 2 minutes.
  • Meanwhile, add angel hair pasta to boiling water. Stir occasionally until pasta is cooked, about 3 minutes.
  • Remove pasta from water and transfer directly to large skillet. Add parmigiano reggiano and toss to combine. Loosen with starchy pasta water if needed.
  • Garnish with fresh sage leave and serve. 
  • For the Pasta Pancakes: Heat large skillet with olive oil over medium-high heat.
  • In a large bowl whisk together 3 eggs, cheese and season with salt and pepper. Toss together with leftover pasta. 
  • Form 3-4 inch pancake-like cakes with the pasta mixture and cook in preheated skillet. Cook for 1-2 minutes or until crispy on the first side.  Flip over and continue to cook on second side until crispy.
  • Meanwhile, pan fry the remaining eggs in a large non stick skillet.
  • Serve 2-3 pancakes with a fried egg.


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