Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce - Atlanta Magazine
Indulge in a flavorful pasta dish with roasted winter squash, browned butter, sage, and hazelnut sauce. Perfect for a cozy meal.
Ingredients
- 3 pounds winter squash, such as red kuri or butternut, peeled and seeded
- 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper, to taste
- 1 pound uncooked orecchiette pasta (or other short, ridged pasta)
- 10 ounces baby spinach
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons chopped fresh sage
- 1/2 cup coarsely chopped, skinned hazelnuts, toasted
- 1 cup freshly grated aged Gouda or Parmesan
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