Butternut Squash Pasta with Brown Butter, Sage and Parmesan

image

Can’t stop won’t stop with the Fall dishes.  I love how simple this dish is while being absolutely lovely.

image

Using spiralized squash instead of pasta definitely justifies all the glorious brown butter going on.  Added bonus- whole thing is done in five minutes.

image

You’ll need:

  • 300 grams spiralized butternut squash
  • 1 tablespoon olive oil
  • Salt/Pep
  • 4 tablespoons butter
  • 15 fresh sage leaves, stemmed
  • Small handful grated parmesan

 

To Make:

  1. Preheat oven to 425 degrees F.  Place squash, olive oil, salt and pep on a baking sheet.  Bake for 5 minutes.
  2. While squash is baking, melt better in a skillet over medium low heat.  Add sage leaves and cook while butter turns into brown butter (do not let it burn) and sage leaves start to curl.  Stir and turn sage leaves occasionally.  Transfer fried sage to paper towels.
  3. Add squash to skillet and toss.  Remove from heat and garnish with parmesan cheese, fried sage and more fresh pepper.

Inspired by BonAppetit

One thought on “Butternut Squash Pasta with Brown Butter, Sage and Parmesan

  1. Pingback: Pumpkin Gnocchi in Sage Brown Butter | Roxana's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s