De Ma Cuisine



September 2012



Browned Butter and Roasted Butternut Squash Pasta

Written by , Posted in Cheese, Dinner, Eggs, Main Dishes, Pasta, Roasting, Sauces, Vegetables, Vegetarian

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Browned Butter and Roasted Butternut Squash Pasta
Recipe type: Pasta, Main, Dinner
Cook time: 
Total time: 
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
  • 4 T cream
  • 4 T butter, unsalted
  • 1½ butternut squash
  • 4-6 cloves garlic
  • ¾ to 1 t salt
  • ¼ t pepper
  • 1t balsamic vinegar
  • 6 fresh sage leaves
  • ¾ to 1 C pasta water
  • Gruyère, finely grated, for topping
  • ½ lb. fresh, homemade pasta
  1. Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
  2. Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
  3. Over med-low heat, cook butter, with sage leaves, until it's browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
  4. Cook pasta for about 3 minutes.
  5. Add pasta water to sauce, stir.
  6. Drain pasta, add to sauce, add cream; combine.
  7. Serve topped with Gruyère.




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