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Receta Butternut Squash and Baby Greens with Brown Butter Spaghetti
Add a photoI was a little skeptical of the brown butter flavor being able to come through, but WOW! It was so delicious and nutty and the perfect compliment to the dish.
Raciónes: 6
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Ingredientes
- 1 butternut squash (or similar), skinned, seeded and cut into bit size cubes. (My squash was about 2 lbs)
- olive oil
- 1/2 stick unsalted butter (if you use salted, just be conscious of adding in salt later)
- 1 T minced garlic
- 1 large onion, diced
- 1 bag of mixed baby greens (I used a mix of kale, chard and spinach that I found at my local grocery store. It was about 6 cups if you want to use loose leaves)
- 1/2 c parmesan or romano
- salt
- pepper
- Spaghetti noodles (the amount depends on how hungry you are and how many people you are feeding. If you follow the recipe above I would use 1 lb of pasta)
Direcciones
- Preheat the oven to 400 degrees.
- Toss the squash cubes with a drizzle of olive oil, salt and pepper.
- Roast until the squash is tender, about 30-40 minutes. Set aside.
- In the meantime, bring a large pot of water to a boil. Salt the water and cook the pasta until it's to your liking.
- In a large skillet, cook the onion in a small amount of olive oil until they become translucent and tender. Stir in the garlic and cook until fragrant and the onions might be just starting to golden.
- Add the baby greens, little by little, and wilt them into the onions.
- Toss in the squash and cheese and adjust the salt and pepper if needed, if you are using salted butter you may want to not add salt.
- In a small saucepan, melt the butter. Continue cooking over medium heat until the butter is brown, has little flecks of brown bits (flavor!!!) and smells nutty. This can take a few minutes so you might want to start this at the same time as your onions, but make sure to keep an eye on it so it doesn't burn.
- Once the butter is browned, toss together the noodles, squash, and butter.
- Top with a little more cheese if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 6 servings | |
| Calories 126 | |
| Calories from Fat 95 | 75% |
| Total Fat 10.86g | 14% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 201mg | 8% |
| Potassium 48mg | 1% |
| Total Carbs 2.64g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.06g | 1% |
| Protein 4.78g | 8% |
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