Winter Pasta With Brown Butter, Squash, And Arugula

Name: Winter Pasta With Brown Butter, Squash, And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425 degrees F (220 degrees C).
2
Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
3
Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
4
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.
5
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.
6
Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Winter Pasta With Brown Butter, Squash, And Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!