Autumn Spaghetti With Brown Butter and Sage Sauce

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64 likes 48 klips

A sweet and savory autumn dish full of seasonal vegetables

dXigfgQHJJ Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

35 min

PT35M
Wait Time

--

PT0S PT50M
Autumn Spaghetti With Brown Butter and Sage Sauce

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.

Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.

Step 2

Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.

Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.

Step 3

Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.

Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.

Step 4

In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.

In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.

Step 5

Cook spaghetti according to package directions.

Cook spaghetti according to package directions.

Step 6

Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.

Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.

Step 7

Stir in brown sugar and butter sauce.

Stir in brown sugar and butter sauce.

Step 8

Top with grated Parmesan and extra sage.

Top with grated Parmesan and extra sage.

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freshandfit

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Autumn Spaghetti With Brown Butter and Sage Sauce

Autumn Spaghetti With Brown Butter and Sage Sauce

By freshandfit

A sweet and savory autumn dish full of seasonal vegetables

Prep Time

15 min

Cook Time

35 min

Wait Time

--

Ingredients

Serves 6

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.

Step 1

Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.

Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.

Step 2

Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.

Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.

Step 3

Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.

In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.

Step 4

In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.

Cook spaghetti according to package directions.

Step 5

Cook spaghetti according to package directions.

Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.

Step 6

Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.

Stir in brown sugar and butter sauce.

Step 7

Stir in brown sugar and butter sauce.

Top with grated Parmesan and extra sage.

Step 8

Top with grated Parmesan and extra sage.

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