Creamy butternut squash spaghetti with sage brown butter

Preheat oven to 425º. Line a sheet pan with parchment. Spread the butternut squash and shallot on the sheet pan in a single layer. Roast for 25 minutes or until golden brown edges begin to form.

Boil 1 cup of water in a small saucepan. Remove from heat and add 6 Earl Grey teabags. Let steep for 3–5 minutes, remove teabags, and set aside.

Bring 1½ quarts of salted water to a boil in a 2 quart saucepan. When it comes to a rolling boil, add the spaghetti. Boil 5–7 minutes or until al dente. Don't cook the pasta to completion, it will return to the pan shortly. Reserve 2 cups of pasta water and discard the rest. Strain the pasta and set aside in a colander or mixing bowl.

Add roasted butternut squash, shallot, and reserved pasta water to a blender. Blend on high for 1 minute, or until it becomes a smooth pureé. Set aside.

Heat a 12-inch deep skillet on high, add the butter, and cook while stirring. The butter will begin to brown after just a minute or two. When the butter is brown, add the sage and stir. Remove the pan from the heat and add the tea and brandy. Return the mixture to the heat and lower to medium. Let simmer, stirring often, for 4–5 minutes. Then add the squash and shallot pureé and orange zest. Stir thoroughly to combine and let simmer for 6–8 minutes, until reduced by a third.

Add the pasta to the sauce and cook 1–2 minutes, until pasta is tender. Add parmeggiano reggiano and fold into the pasta. Taste the pasta and season with salt as needed.

Garnish with fresh thyme leaves.