brown butter pasta with sage and butternut

i think this is one of those safe places, so i’ll admit something here.

this year, thus far, has consisted of way too many fast food meals. oh god, the things i’d do for taco bell..

i am constantly trying to get back into the kitchen, trying to eat right, or at least save money. this meal is pretty darn tasty and consists of things you probably already have around your house. it isn’t the lightest thing i’ve eaten, but where’s the fun in that?

 

butternut pasta

ingredients:

For the toasted breadcrumbs:

  • 2 tablespoons of butter
  • 3/4 cup of panko bread crumbs
  • 1/2 tablespoon of thyme
  • 1 parsley (i only had dried on hand, but fresh would be nice)
  • nutmeg
  • sage

 

For the pasta:

  • 8 oz pasta (i used whole wheat spaghetti, but any long, thin noodle will do), cooked
  • 1 cup cubed butternut squash, cooked
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • sage
  • parmesan to taste

 

Directions:

For the toasted bread crumbs, melt the butter in a pan. Mix the bread crumbs and herbs in a bowl. Pour the melted butter over the bread crumbs and mix thoroughly. Add the panko-butter mixture back to the pan and toast on medium-high until golden brown throughout. Remove from heat and set aside.

For the pasta sauce, melt the remaining butter in a pan over medium-high heat. Whisk continuously until butter is browned. The butter will be golden brown, not black! Don’t burn your butter! Add in minced garlic, and cook until the garlic is soft. Sprinkle the sage over the squash. Add in cooked pasta and squash. Stir until the pasta starts to soak in the sauce. When serving, sprinkle with the toasted bread crumbs and desired amount of parmesan (i prefer a healthy heap)!

Since I only had salted butter, I did not add any salt to this dish. I hope this recipe is easy to follow. I kind of made it up and have never written a recipe before. let me know if you try it!

 

 

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