Winter Pasta with Brown Butter, Squash, and Arugula Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Jan. 4, 2015
This is a good, filling recipe. It's not fantastic, but good. I used a rotini pasta since I did not have any linguini on hand and added 6 kale leaves (cleaned, chopped). Instead of 2 cloves of garlic, I used 8. I sliced them thin on my mandolin. I also mixed the roasted squash in when everything else was mixed up. I will probably make this again.
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Reviewed: Jan. 20, 2014
I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves), and extra salt to the finished product. Since the butternut squash is added on top I made a lot extra, which was great for leftovers. And I only needed to add about half a cup of water to the dish when it was all mixed together at the end.
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Reviewed: Nov. 20, 2013
Very tasty. Made with a chunkier kind of pasta but really enjoyed it. The only downside is that it took a while to prepare and bake the squash.
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Cooking Level: Expert

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Reviewed: May 2, 2013
So-so.
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Reviewed: Apr. 25, 2013
It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months, and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Have received nothing but positive reviews from those for whom I've cooked it. Thank you for the recipe!
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Photo by Johnny

Cooking Level: Intermediate

Living In: Brentwood, New York, USA

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