Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter – Eat With Your Eyes


Ingredients: 2 delicata squash,1/2 onion, thinly sliced,extra virgin olive oil,pinch freshly grated nutmeg,kosher salt,freshly cracked black pepper,1/2 pound dried fusilli pasta,8 tablespoons unsalted butter (1 stick),1 tablespoon extra virgin olive oil,1/4 cup diced shallots,16 fresh sage leaves,1/4 cup toasted pine nuts,freshly shredded parmigiano-reggiano

  1. Preheat oven to 400 degrees.
  2. Peel and seed squash and cut into bite sized pieces.
  3. Place on cookie sheet, add onions and drizzle with olive oil.
  4. Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated.
  5. Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.
  6. Remove from oven and set aside.
  7. Meanwhile cook pasta in boiling, well salted water until al dente.
  8. Drain well and set aside.
  9. Melt butter in large skillet over medium heat.
  10. Cook butter until foamy and slightly brown..do not burn!
  11. Lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent.
  12. Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed.
  13. Serve immediately with plenty of cheese.


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