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There's something magical about the aroma of brown butter filling a kitchen, isn't there? It reminds me of crisp autumn days and cozy evenings by the fireplace. A few years ago, during a particularly blustery November, I stumbled upon this recipe while trying to use up a surplus of butternut squash from my garden. It was an instant hit, transforming a simple weeknight dinner into a comforting and somewhat sophisticated experience. It's become a fall staple in our house, and I'm so excited to share it with you! I think you'll agree, it's the perfect way to embrace the season.
This pasta dish isn't just about flavor; it's also about texture. The creamy sweetness of the roasted butternut squash complements the rich, nutty flavor of the brown butter, while the toasted pecans add a delightful crunch. The hint of sage brings an earthy aromatic to the dish! All of these elements combine to create a symphony of taste and texture in every bite. I even accidently forgot the sage once, and my family noticed right away, and insisted it was added next time!
Don't let the seemingly fancy ingredients intimidate you. This recipe is surprisingly simple to make. With a few key steps and readily available ingredients, you can whip up a restaurant-quality meal in the comfort of your own home. The biggest challenge? Maybe resisting the urge to eat all the pecans straight from the bag! Trust me; once you try this Brown Butter Butternut Squash and Pecan Pasta, it'll become a regular on your autumn menu. This recipe is so easy, I even let my kids help. Last time they helped, they did make a mess, but it was worth it!
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Required Equipments
- Baking Sheet
- Large Pot
- Large Skillet
- Knife
- Cutting Board
- Colander
Brown Butter Butternut Squash and Pecan Pasta: Frequently Asked Questions
Brown Butter Butternut Squash and Pecan Pasta
Indulge in the cozy flavors of autumn with this Brown Butter Butternut Squash and Pecan Pasta. Sweet butternut squash meets nutty brown butter and crunchy pecans for a comforting and elegant dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for roasting the butternut squash properly.
- Prepare the butternut squash: Halve the squash lengthwise. Scoop out the seeds and stringy bits. A sturdy spoon works best for this.
- Season the squash: Drizzle the cut sides with 2 tablespoons of olive oil. Sprinkle with salt, pepper, and a pinch of nutmeg. Don't be shy with the seasoning!
- Roast the squash: Place the squash cut-side up on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the squash is tender and easily pierced with a fork. Pro tip: A little browning is good; it adds flavor!
- Cook the pasta: While the squash is roasting, cook your favorite pasta according to package directions. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold; it helps create a creamy sauce.
- Toast the pecans: In a dry skillet over medium heat, toast the pecans for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully; they burn easily! Once toasted, coarsely chop them.
- Make the brown butter: In a large skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. This usually takes about 5-8 minutes. Be patient and don't rush it; the browned butter is key to the flavor of this dish.
- Add sage (optional): Stir in the chopped fresh sage (if using) during the last minute of cooking the brown butter. The sage will infuse the butter with its lovely aroma.
- Scoop out squash flesh: Once the butternut squash has cooled enough to handle, scoop out the flesh and add it to the skillet with the brown butter.
- Combine and serve: Toss the cooked pasta with the butternut squash and brown butter sauce. Add a splash of the reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste. Top with the toasted pecans and grated Parmesan cheese (if using). Serve immediately and enjoy every delicious bite!
📝 Notes
- For a richer flavor, use brown butter that's deeply browned but not burnt.
- Add a pinch of red pepper flakes for a little heat.
- To make it vegan, use plant-based butter and omit the Parmesan cheese.
- Roasting the butternut squash a day ahead can save time.
- Leftovers taste great reheated!
🍎 Nutrition
Calories: 450 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 60 g
Fiber: 7 g
Calcium: 80 mg
