My favorite fall/winter pasta! 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.
Brown Butter Butternut Squash Pasta
- 8 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh French style breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, divided
- 2 cups (10 ounces) diced butternut squash
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh sage leaves
- 1/4 cup shaved Parmesan
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- 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.
- Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.
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