Pasta with Butternut Squash & Sage Brown Butter
- Number of Servings: 10
Ingredients
* 1 medium butternut squash * 1 Tbsp olive oil * 1 pound cooked whole wheat pasta * 1 tsp table salt * 1 tsp black pepper * 2 Tbsp unsalted butter * 1/2 cup shallot(s) * 1 Tbsp fresh sage * 1/4 cup chopped pecans * 1 tsp Parmesan Cheese
Squash cut into 1/2in cubes (8 cups).
Heat oven to 400; toss squash with 1tbsp of olive oil, spread on cookie sheet and sprinkle with salt & pepper. Bake, stirring every 10 mins until slightly caramelized, 30 mins total. Take out of oven and set aside. Cook pasta in boiling water until al dente, drain well. Melt butter with remaining 1/4c olive oil in saucepan over medium high heat until it bubbles. Reduce heat to medium low, add shallot, sage & dash of salt. Cook stirring until shallots are soft (2-3 mins). Turn off heat, add the squash and pecans. Toss with cooked pasts and serve with parmesan. cheese
Heat oven to 400; toss squash with 1tbsp of olive oil, spread on cookie sheet and sprinkle with salt & pepper. Bake, stirring every 10 mins until slightly caramelized, 30 mins total. Take out of oven and set aside. Cook pasta in boiling water until al dente, drain well. Melt butter with remaining 1/4c olive oil in saucepan over medium high heat until it bubbles. Reduce heat to medium low, add shallot, sage & dash of salt. Cook stirring until shallots are soft (2-3 mins). Turn off heat, add the squash and pecans. Toss with cooked pasts and serve with parmesan. cheese
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 11.1 g
- Cholesterol: 7.0 mg
- Sodium: 21.7 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 6.7 g
- Protein: 6.6 g
Member Reviews
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CASEYLAMB
I would like to try this, but something in the recipe is rather confusing. The list of ingredients calls for 1 Tbsp olive oil, which is tossed with the squash. But later in the recipe directions it says "melt butter with remaining 1/4 cup olive oil." This seems like A LOT of olive oil! - 9/7/14