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Roasted Butternut Squash with Pasta and Brown Butter

Roasted Butternut Squash with Pasta and Brown Butter
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Roasted Butternut Squash with Pasta and Brown Butter is a cozy autumn-inspired dish combining sweet, caramelized butternut squash with nutty brown butter and tender pasta. Enhanced with garlic, fresh herbs, and Parmesan, this easy yet elegant recipe is perfect for a comforting weeknight dinner or special occasion.

Ingredients

Scale

Butternut Squash

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Pasta

  • 12 ounces short pasta (penne, fusilli, or farfalle)
  • Salt (for pasta water)

Brown Butter Sauce

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage or thyme, chopped

Finishing Touches

  • 1/2 cup freshly grated Parmesan cheese
  • Optional: toasted walnuts or pecans for garnish
  • Salt and black pepper, to taste

Instructions

  1. Prep the Butternut Squash: Peel your butternut squash and cube it into evenly sized 1-inch pieces. Toss the cubes with olive oil, salt, and pepper to coat each piece well, then spread them in a single layer on a baking sheet for even roasting.
  2. Roast Until Tender and Golden: Preheat the oven to 400°F (200°C). Roast the squash for 25 to 30 minutes, tossing halfway through to ensure each side crisps and turns golden brown while remaining tender inside.
  3. Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
  4. Make the Brown Butter Sauce: In a large skillet over medium heat, melt the butter slowly, stirring constantly until it foams and turns a golden brown with a nutty aroma. Add the minced garlic and chopped fresh sage or thyme, cooking for 1 minute until fragrant but not burnt.
  5. Combine Pasta, Squash, and Sauce: Add the drained pasta and roasted squash to the skillet with brown butter sauce. Toss gently to combine and coat everything evenly. If the sauce seems dry, add reserved pasta water gradually until the desired creaminess is reached.
  6. Finish with Parmesan and Serve: Sprinkle freshly grated Parmesan cheese over the dish and stir to combine. Serve immediately while warm and comforting, optionally garnished with toasted nuts and fresh herbs.

Notes

  • Cut squash into uniform pieces for even roasting and caramelization.
  • Stir butter continuously when making brown butter to avoid burning; aim for a golden nutty color.
  • Reserve pasta water as its starch helps emulsify the sauce with pasta.
  • Roast squash in a single layer to prevent steaming.
  • Add fresh herbs to brown butter sauce for enhanced aroma and layered flavors.

Nutrition

Keywords: butternut squash pasta, brown butter pasta, autumn recipes, roasted squash, fall dinner, easy pasta recipe

Find it online: https://mealsbylina.com/roasted-butternut-squash-with-pasta-and-brown-butter/