4 Tbsp olive oil
½ cup shallot, sliced
2 cloves garlic, sliced
4 cups butternut squash, peeled and medium diced
1/2 cup siggi’s pumpkin spice skyr
½ stick of butter
1 small bunch of sage, leaves picked
1 lb dry pasta
salt and pepper to taste
In a large saucepan over medium-high heat add 4T olive oil, shallot, and garlic and sauté until softened, about 5 minutes. Add in squash and cover with water. Simmer over medium heat until tender, about 20 minutes.
Add the butter to a small sauté pan over medium heat. Once melted, add the butter and sage leaves. Heat until the butter is brown and fragrant, removing the sage leaves once crisp.
Once the vegetables are tender, blend in batches. Slowly blend in the brown butter, and allow to cool slightly before blending in the yogurt. Season with salt and pepper.
Cook the pasta according to package instructions. Toss with the squash sauce and garnish with shaved parmesan cheese and crispy sage.