Acorn Squash and Sage Brown Butter Pasta
from eating richly even when you're broke *with a few of my additions
Acorn Squash and Sage Brown Butter Spaghetti Recipe
2-4 servings of spaghetti noodles
3 TBS unsalted butter
8 large sage leaves, chopped
¼ cup minced onion
2 cloves garlic, minced
½ an acorn squash cooked, peeled and cubed (Toss in a bit of oil &
roast in the oven at 425 -cook til it is soft and starting to caramelize)
½ cup freshly grated Parmesan
small sage leaves to garnish
*I add cream or half/half to make it more "saucy"
Cook spaghetti according to package instructions. Meanwhile melt the butter in a large skillet or a pot on medium heat and let it bubble and foam until golden brown. Turn heat down and add chopped sage and minced onion and garlic. Once onion has softened add the cubed acorn squash. *At this point I mix in both the Parmesan Cheese and some cream and stir around to make a thick sauce.
Stir well and cook until squash is heated through. When spaghetti is ready, drain it and toss with the brown butter and sage vegetables. Serve sprinkled with Parmesan and garnished with small sage leaves.
Approximate cost/serving: I grow my own sage which makes it practically free, and I get Parmesan in bulk at Sam’s and grate it right before serving. Squash is so cheap this time of year, so the whole recipe was about $2.30 to make. It served 4 with a side salad so just 58 cents a serving.