Are you ready to elevate your pasta game with a dish that will tantalise your taste buds? Look no further than this Brown Butter Squash Pasta with Sage and Toasted Hazelnuts recipe. It's a culinary masterpiece that combines the rich, nutty flavour of brown butter with the sweetness of squash, the earthiness of sage, and the crunch of toasted hazelnuts. Get ready to experience a symphony of flavours in every bite!
Kitchen Hero: Hamilton Beach Food Processor
Ingredients
- 1 medium squash
- ½ cup milk (plus more if necessary to thin)
- 1 tbsp pure maple syrup
- ¼ tsp cinnamon
- Pinch of nutmeg
- 1/2 cup raw hazelnuts, chopped
- ¼ cup salted butter
- 340g spaghetti
- Freshly ground salt and pepper, to taste
- Sage leaves (for garnish)
- Grated parmesan (for garnish)
Directions
- Preheat oven to 200°C. Cut the squash in half, sprinkle with salt and olive oil and bake for 50 minutes or until squash is very fork tender.
- Scoop out the flesh to the food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth.
- To brown the butter, add it to the pan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber colour on the bottom of the saucepan.
- Cook pasta according to package directions. Drain and add it to the skillet with the brown butter, give it a nice stir to coat all the pasta with the brown butter, then immediately add in the acorn squash sauce and stir until nice and creamy. Garnish with sage and toasted hazelnuts, and parmesan; stirring into the pasta if desired.
Makes: 6 servings