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Winter Pasta with Brown Butter, Squash, and Arugula
Winter Pasta with Brown Butter, Squash, and Arugula
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Linguine with brown butter, roasted butternut squash, arugula, and Parmesan - a vibrant and comforting winter dish.
Ingredients:
  • 1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 (16 ounce) package linguine
  • 0.5 cup unsalted butter
  • 0.25 cup pine nuts
  • 4 cups arugula
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon freshly grated Parmesan cheese, or to taste
Instructions:
  • Preheat the oven to 425°F (220°C) for a perfect baking environment.
  • Arrange the squash evenly on a baking sheet, then generously drizzle with olive oil and sprinkle with salt and 1/4 teaspoon of black pepper. Gently toss everything together until the squash is well coated.
  • Roast the squash in the preheated oven until beautifully caramelized and tender, for around 30 minutes. Set aside to stay warm after removing from the oven.
  • Boil a pot of lightly salted water and cook the linguine until al dente, about 10 to 11 minutes. Save 1 cup of pasta water before draining the linguine.
  • In a pot over medium heat, melt butter until bubbling and slightly browned, around 5 minutes. Stir in garlic and pine nuts, cooking until fragrant, about 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and pasta water as needed to moisten. Toss until the Parmesan cheese melts.
  • Divide linguine among serving plates and generously sprinkle with roasted squash and a tablespoon of Parmesan cheese on top.

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