Winter Pasta With Brown Butter, Squash, And Arugula

Ingredients

• Servings: 8
• 1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) package linguine
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 4 cups arugula
• 1 cup freshly grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 tablespoon freshly grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread squash into a baking sheet. drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
• roast in the preheated oven until squash is browned and softened, about 30 minutes. remove from oven and keep warm.
• bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. drain linguine, reserving 1 cup pasta water.
• melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. add linguine, arugula, 1 cup parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. toss until parmesan cheese melts.
• transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon parmesan cheese.