Brown Butter Farfalle with Butternut Squash (Edit recipe)

If you like butter, pasta, and butternut squash, you need to make this recipe. We combine all the deliciousness of pasta with brown butter, topped with perfectly roasted butternut squash and a sprinkle of rosemary. It's the quintessential pasta dish for fall!

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	8 g
Carbohydrates:	12 g
Protein:	34 g
Cholesterol:	4 g
Sodium:	500 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 8

Ingredients

1 lb Pasta, farfalle
1 Unsalted Butter, stick, browned*
1 Butternut Squash, package cubes
2 Tbsp Extra Virgin Olive Oil
2 sprigs fresh Rosemary
Salt
Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

for the pasta

Preheat the oven to 400° and line a baking sheet with parchment or aluminum foil
Boil water in a large pot and add the pasta once the water is boiling.
Meanwhile, toss the butternut squash and oil together in a large mixing bowl, pouring it in an even layer onto the baking sheet. Place in the oven for 28-30 minutes or until fork tender.

to make brown butter

Add the stick of butter butter to a light-bottomed medium pan and turn flame on to a medium heat. It will melt and begin to bubble and sputter a little.
Continue to stir the butter and keep on a medium heat, the butter will start to foam a little.
Frequently stir using a wooden spoon, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes. Let the butter sit; keeping an eye on the butter.
Once you begin to see darker brown bits , turn off the heat. The entire process should take 5-7 minutes.