Description
A comforting weeknight dinner featuring roasted butternut squash, pasta, and nutty brown butter.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed into 3/4–1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (penne, rigatoni, or orecchiette)
- 6 tablespoons unsalted butter
- Handful of sage leaves
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 1/4–1/2 cup reserved pasta water
Instructions
- Preheat oven to 425°F (220°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and spread on a rimmed baking sheet lined with parchment.
- Roast the squash for 25–30 minutes, flipping once, until golden and caramelized.
- Meanwhile, cook the pasta in salted boiling water until al dente and reserve 1 cup of pasta water.
- In a heavy skillet, brown the butter over medium heat for 4–5 minutes until golden-brown and nutty.
- Add the sage leaves and crisp them briefly.
- Toss the roasted squash, browned butter, pasta, Parmesan, and reserved pasta water until silky.
- Finish with lemon zest and more cheese to taste.
Notes
For a different twist, serve with cranberries and pecans for added flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg