The CSA is almost over, and I don't know what I'm going to do with my life when it is. Will I actually have to buy produce again? (Yes.) I used a butternut squash, some kale, onions, and garlic from the farm. I also didn't have spaghetti so I used the pasta I had. I wanted to add herbs to the squash - like some sage, maybe? - but I resisted, and it paid off. Simple and delicious. I have leftovers to reheat later. Yum!
Brown Butter Spaghetti with Kale & Roasted Butternut Squash
The Little Epicurean
6 ounces spaghetti
2 cups butternut squash, cut into cubes
tablespoon olive oil
1/4 cup unsalted butter
3 cloves garlic, smashed
2 small onions, sliced (about 2 cups)
4 packed cups baby kale
1/4 cup pecorino romano
1/4 cup parmesan cheese
Salt and pepper, to taste
Additional pecorino or parmesan, for serving
Finely sliced chives, for serving
Preheat oven to 400 degrees F. On a parchment lined baking sheet, spread out butternut squash. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.
Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.
In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty). Add minced garlic (I like to smash mine using a mortar and pestle) and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat. Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce.
Serve immediately with sliced chives and/or more cheese, if desired.
Yield: 4 servings