Brown Butter Butternut Squash Pasta
- Brown Butter Butternut Squash Pasta
- Recipe
- Ingredients
- Instructions
My favorite fall/winter pasta recipe! Loaded with sautéed butternut squash, thyme + sage. It’s also almost too easy to make!
I’ll let you in on a secret.
I’ve been secretly switching off between this pasta and this brown butter mushroom pasta.
I call it the wedding diet done right.
Because for me, the wedding diet should consist of a ton of butter, freshly toasted breadcrumbs and shaved Parmesan. No?
I also threw in some butternut squash, thyme, and sage, making it the perfect fall/winter meal.
Not to mention, we all get bonus points when adding more Parmesan flakes than what the recipe states.
Recipe
Yield: 3 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
3. Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.
4. Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.
5. Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.
