Browned Butter Butternut Squash Pasta
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
- 1 stick butter
- fresh sage leaves
- 1/4 cup chopped walnuts
- 1 tablespoon minced garlic
- 1 large butternut squash cubed
- 1/4 cup fresh grated parmesan or pecorino
- pepper to taste
- 1 pound pasta
Bring a large pot of water to a boil and add the butternut squash. Cook for 15 minutes, remove, and put it in a food processor. Add pasta noodles to boiling water.
Meanwhile, brown butter over medium heat in a saucepan until amber in color and it has a nutty scent. Add sage leaves, walnuts, and garlic. Remove from heat after 30 seconds.
Remove sage leaves and place on paper towels to dry.
In a food processor, puree squash. Add to butter the puree mixture and stir well. Add fresh cracked pepper.
Toss the butternut squash sauce with the pasta, and top with fresh parmesan and sage leaves.
Serving: 4servings | Calories: 783kcal | Carbohydrates: 108g | Protein: 20g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 317mg | Potassium: 945mg | Fiber: 8g | Sugar: 7g | Vitamin A: 20686IU | Vitamin C: 40mg | Calcium: 205mg | Iron: 3mg