Well hello squash! Nothing is better to bite into than a delicious butter and garlic pasta that has a sweet bite from the butternut squash. This is such an easy pasta dish to make, you can even prepare the butternut squash ahead of time and dinner can be ready in minutes!

 

6_brown-butter-spaghetti-with-kale-and-butternut-squash
Ingredients:

1 medium butternut squash, cut into 1/2 inch cubes

1 tablespoon olive oil

Salt and pepper

1 pound spaghetti

1 stick of unsalted butter

6 cloves garlic, sliced thinly

1 cup loosely packed fresh sage, chopped

1/4 cup pine nuts

Grated Parmesan, for serving

 

 

 

Directions:

Preheat oven to 400 degrees

Put the squash on a baking sheet, toss with olive oil and season with salt and pepper. Roast until tender, about 30 minutes. Reserve.

Bring a large pot of salted water to a boil. Cook spaghetti.

Meanwhile, melt the butter in a sauce pan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add sage and cook until crisp, about 2 minutes. Add the squash and pine nuts and toss to combine.

Drain pasta, add it to the saucepan and mix well. Season with salt and pepper. Sprinkle with Parmesan and serve.