Brown Butter Butternut Squash Pasta
Why You’ll Love Brown Butter Butternut Squash Pasta:
Rich and Nutty Brown Butter: The secret to the incredible flavor of this dish lies in the brown butter. In this recipe, butter is cooked with pecans and thyme until it becomes golden brown, it develops a deep, nutty flavor that enhances the dish's savory notes. Brown butter adds richness and complexity to the sauce, making each bite luxurious and indulgent.
Sweet, Caramelized Butternut Squash: Roasting butternut squash brings out its natural sweetness and caramelizes the edges, creating a delicious contrast to the savory brown butter. The squash pairs perfectly with the nuttiness of the butter, creating a balanced flavor profile that’s both comforting and satisfying.
Seasonal + Wholesome: Butternut squash is not only delicious but also packed with vitamins, minerals, and fiber, making this dish a wholesome and nutrient-dense option. Combined with the healthy fats from the butter and olive oil, it’s a comforting meal that doesn’t sacrifice nutrition for flavor.
Customizing Your Brown Butter Butternut Squash Pasta: This pasta recipe is versatile and can be adjusted based on your preferences or dietary needs. Here are a few ways to make it your own:
Gluten-Free Version: Use gluten-free pasta for a gluten-free meal without compromising on taste.
Vegan Version: Swap the butter for vegan butter and skip the Parmesan to make this dish entirely plant-based.
Add Protein: For extra protein, add cooked chicken, Italian sausage, or crispy pancetta. The savory flavors of the meat complement the sweetness of the squash and nuttiness of the brown butter.
Extra Veggies: Toss in baby spinach or kale for added nutrients and texture.
Spice It Up: Add additional crushed red pepper if you prefer a spicy kick.
Meal Prep Tips:
Brown Butter Butternut Squash Pasta is also great for meal prep. You can roast the squash and cook the pasta in advance, then store them separately in airtight containers. When ready to eat, simply reheat the brown butter sauce and toss everything together for a quick and delicious meal. It reheats well, making it an excellent option for leftovers throughout the week.
Ingredients
- 8 ounces dried short pasta such as fusilli, penne, gemelli etc
- 1 pound butternut squash 1 small
- 2 tbsp olive oil divided
- 1 tsp sea salt divided
- ½ tsp ras el hanout optional
- ½ cup pecan pieces
- 4 tbsp salted butter
- 4 sprigs fresh thyme
- ¼ tsp red pepper flakes or more if you like!
- 2 clove garlic minced
- 2 tbsp apple cider sub apple cider vinegar if you dont have.
- ⅓ cup grated Parmesan cheese
- 3 cups baby arugula
Instructions
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Preheat the oven to 425ºF. Line a sheet pan with parchment paper.
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Peel and seed the butternut squash. Cut into 1-inch pieces and place on prepared sheet pan. Drizzle with 1 tbsp of the olive oil, ½ tsp sea salt, and ½ tsp ras el hanout. Toss to combine. Arrange into a single layer.
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Roast, flipping the squash halfway through, until tender and golden brown, about 25-30 minutes total.
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In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Set the pot asidde to use later.
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While the pasta is cooking, heat the butter and remaining 1 tbsp olive oil in a small saucepan over medium heat just until the butter melts and foams. Add the pecans, thyme sprigs and ¼ tsp red pepper flakes.
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Cook, stirring constantly and scraping the bottom of the pan to release golden milk solids, until the butter is browned and fragrant and the pecans are toasted, about 3 minutes.
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Lower the flame, add the apple cider and cook for another 2 minutes. Remove from heat and set aside.
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Add the grated garlic to the brown butter mixture which will cook from the residual heat. Add the remaining ½ tsp salt. Stir to combine and remove thyme sprigs.
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When the pasta is cooked, drain it and add it to the pot that you cooked the pasta in and toss with the brown butter mixture, roasted squash, grated parmesan and arugula. Toss to combine and serve immediately.
Nutrition
The post Brown Butter Butternut Squash Pasta appeared first on Gourmet Mami.
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