Brown Butter Pasta with Butternut Squash, Walnuts & Sage Recipe
Looking to make a delicious and comforting pasta dish? Try this Brown Butter Pasta with Butternut Squash, Walnuts & Sage recipe. This dish features beautiful squash that is sautéed to perfection, along with aromatic spices like cayenne pepper and nutmeg. The star of the show is the brown butter, which adds a rich and nutty flavor to the dish. The pasta is cooked to al dente and then tossed in the brown butter sauce, along with the sautéed squash. The combination of flavors is simply dreamy.
To start, you'll need some fresh butternut squash. Cut the squash in half and remove the seeds. Peel the squash and slice it into bite-sized pieces. Heat a pan and add some olive oil, then sauté the squash until it becomes translucent and slightly browned. Season the squash with salt, nutmeg, cayenne pepper, and cracked pepper for added flavor.
In a separate pan, melt some butter and let it brown until it develops a nutty aroma. Be sure to swirl the pan occasionally to prevent the butter from burning. Add walnuts and sage to the brown butter, and season with salt and pepper.
While the brown butter is cooking, boil the pasta until it reaches the desired level of doneness. Once cooked, transfer the pasta directly into the pan with the brown butter sauce. Mix in the sautéed squash and toss everything together until well coated.
Serve the Brown Butter Pasta with Butternut Squash, Walnuts & Sage hot and enjoy the combination of flavors and textures. It's a dish that perfectly blends sustenance and decadence.
Ingredients:
- Butternut squash
- Olive oil
- Salt
- Nutmeg
- Cayenne pepper
- Cracked pepper
- Butter
- Walnuts
- Sage
- Pasta
Cooking steps:
- Cut the butternut squash in half and remove the seeds. Peel the squash and slice it into bite-sized pieces.
- Heat a pan with olive oil and sauté the squash until translucent and slightly browned. Season with salt, nutmeg, cayenne pepper, and cracked pepper.
- Melt butter in a separate pan and let it brown until it develops a nutty aroma. Swirl the pan occasionally to prevent burning.
- Add walnuts and sage to the brown butter, and season with salt and pepper.
- Boil pasta until al dente, then transfer it directly into the pan with the brown butter sauce.
- Mix in the sautéed squash and toss everything together until well coated.
- Serve hot and enjoy!
