Recipe by stefychefy
"This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!"
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butternut squash - peeled, seeded, and cut into 1-inch pieces
ground black pepper
1 (16 ounce) package
freshly grated Parmesan cheese
freshly grated Parmesan cheese, or to taste
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Pasta with Brown Butter, Squash, and Arugula
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 193
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