• Cb181049f104c2abd0f478015e50c17a

Brown Butter Spaghetti W. Kale And Roasted Butternut Squash

This dish reminds me of fall. We made this for my girlfriends one time when they stayed at the house. I loved cooking with you, especially when we get to share our creations with other people.

Prep
Cook
Serves 4people
Ingredients
6
oz spaghetti
2
cup butternut squash, cut into cubes
1
or 2 tbs olive oil
1/4
cup 1/2 stick) unsalted butter
3
clove of garlic, smashed or minced
2
small onions, sliced (about 2 cups)
4
packed cups of baby kale
1/4
cup pecorino romano
1/4
cup parmesan
salt and pepper, to taste
additional pecorino romano or parmesan, for serving
finely sliced chives, for serving
Directions
1.
Preheat oven to 400 degrees.
2.
On a parchment lined baking sheet, spread out butternut squash.
3.
Drizzle with 1-2 tablespoons of olive oil, season with salt and pepper. Toss to combine.
4.
Bake for 30-40 minutes until squash is soft and can be easily pierced with a for or knife. Set aside.
5.
Bring a large pot of salted water to a boil.
6.
Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.
7.
In a large nonstick skillet, melt butter over medium heat. Once butter in melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty).
8.
Add minced garlic and sliced onion. Cook until onions are almost translucent.
9.
Add baby kale in two additions Cook until kale begins to wild. Remove from heat.
10.
Add pecornio romano, parmesan cheese, and roasted butternut squash. Toss to combine.
11.
Season with salt and pepper to taste. Add cooked spaghetti and toss to coast paste. Add 1/4 cup of reserved pasta water at a time until paste is well coated with sauce.

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