I was so excited to find this browned butter & butternut squash pasta recipe online because it is very similar to one of my favorite dishes at a local restaurant. The restaurant has since shut down, so I was happy to find a way to remake one of my favorite dishes from scratch at home. The thing that takes the longest to complete is cooking the butternut squash, but it’s really not that hard as long as you have a food processor to grind it up once it’s boiled.
If you are entertaining guests with this recipe then you could consider getting an extra butternut squash to use as a center piece on your table. It will match with the meal, and it will also be a welcome reminder of the beginning of autumn.
- 1 stick butter
- fresh sage leaves
- ¼ c chopped walnuts
- 1 Tbsp minced garlic
- 1 large butternut squash, cubed
- ¼ c fresh grated parmesan or pecorino
- 1 lb pasta
- Bring a large pot of water to a boil & add squash. Cook 15 minutes, remove & put in a food processor. Add noodles to boiling water.
- Meanwhile, brown butter over medium heat until amber in color & it has a nutty scent. Add sage leaves, walnuts & garlic. Remove from heat in 30 seconds.
- Remove sage leaves & place on paper towels to dry.
- In a food processor, puree squash. Add to butter mixture & stir well. Add fresh cracked pepper.
- Toss with pasta, top with fresh Parmesan & sage leaves.
Source: Julie Blanner