Sunday, December 22, 2013

Date night, dinner party, family gathering... no matter the occasion, we have the ultimate entree for you. We've got the greens, the veggies and the grains all in this one recipe - what more could you ask for?! This colorful plate is sure to pack a punch with its bold flavors!

I sure do a lot of pasta recipes. What can I say? I love carbs, especially in the form of noodles. This spaghetti is special because it uses brown butter. Brown butter is my secret ingredient of choice. Not only it is amazing in baked goods like chocolate chip cookies, but the warm, nutty flavor of brown butter does wonders to savory foods.

-- Maryanne Cabrera, of The Little Epicurean

6 oz. spaghetti
2 cups butternut squash, cut into cubes
1 or 2 tbsp. olive oil
¼ cup (1/2 stick) unsalted butter
3 cloves of garlic, smashed or minced
2 small onions, sliced, about 2 cups
4 packed c. of baby kale
¼ cup pecorino romano
¼ cup parmesan
salt and pepper, to taste
additional pecorino romano or parmesan, for serving
finely sliced chives, for serving

1. 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.

2. 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.

3. 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. (I ended using 1/2 cup of pasta water)

4.Serve immediately with sliced chives and/or more cheese, if desired.

Courtesy of Maryanne Cabrera, of The Little Epicurean, we bring you this fabulous recipe. It's easy and sure to make you look like a first-class cook! Find the recipe in our holiday cookbook, Sugar and Spice.


Have a recipe that you are interested in sharing? We'd love to see it! Send your instructions and unedited photos to for a chance to join our Ruche Blogger Family and become published.


Comments (0)