Description
Indulge in the comforting flavors of Brown Butter Butternut Squash Pasta, where nutty brown butter meets sweet roasted butternut squash and al dente pasta. This dish is perfect for cozy autumn evenings, transforming simple ingredients into a delightful culinary experience that warms both the heart and soul.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz fettuccine or penne pasta
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 6 fresh sage leaves, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- 2. Roast the squash for 25-30 minutes until fork-tender and caramelized.
- 3. Meanwhile, cook pasta in salted boiling water per package instructions until al dente. Drain, reserving some cooking water.
- 4. In a skillet over medium heat, melt butter until golden brown and nutty; stir continuously.
- 5. Add minced garlic and chopped sage to the skillet; sauté for 1-2 minutes until fragrant.
- 6. Combine roasted butternut squash and cooked pasta with the brown butter sauce. Stir well, adding reserved pasta water for creaminess as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg