Brown Butter Butternut Squash
This recipe comes from site called Damn Delicious and that's an apt description of how this tastes. Saute cubes of squash in sizzling butter until they're browned and slightly crispy - give them the time and room they need to get done right. Add some garlic and savoury herbs on the pan, and you've got a flavourful main when tossed with pasta, or a side to complement a main dish. How does this taste? Damn delicious.
Looking for root vegetable main dishes? Try Moroccan Root Vegetable Tagine for a stewpot full of flavours. Back to the Main Page or try out more Side Dishes.
Ingredients
8 ounces spaghetti
2 tablespoons or more olive oil
1 cup seasoned breadcrumbs
Kosher salt and ground pepper, to taste
8 tablespoons unsalted butter, divided
2 cups (10 ounces, 285 grams) diced butternut squash
3 cloves garlic, minced
1 tablespoon chopped fresh OR 1 teaspoon dried thyme
1 tablespoon chopped fresh OR 1 teaspoon dried sage
1/4 cup shaved Parmesan
2 tablespoons fresh OR 2 teaspoons dried parsley
Method
If desired, heat the squash in the microwave for 1 minute only on HIGH to make it easier to cut off the skin. Peel the squash and cut the flesh into cubes.
Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring often until the crumbs are browned and toasted, about 3-5 minutes or more, but be careful not to let them burn. Season with salt and pepper. Transfer to a bowl and set aside.
Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package instructions. Drain well.
Melt 2 tablespoons butter in the skillet over medium heat. Add the butternut squash and cook, stirring occasionally, until the cubes are golden brown and tender, with a slightly crisp edge on many of the cubes, about 10-20 minutes. Take the time to cook them thoroughly. Add more butter if needed. Transfer the cooked squash to a separate bowl.
Melt the remaining 6 tablespoons of butter in the skillet over low heat, adding 1 tablespoon at a time until the butter starts to foam and turn slightly brown. Add the garlic, sage and thyme to the skilled and stir frequently until the garlic and herbs are fragrant, about 1 minute.
Main Dish: Combine the pasta and butternut squash into the garlic and herbs, tossing thoroughly so the mixture is evenly distributed. Add salt and pepper as desired. Top with seasoned bread crumbs, Parmesan and parsley if desired.
Side Dish: combine the squash with the garlic and herbs. Add salt and pepper as desired. Top with seasoned bread crumbs and parsley, if desired.