Brown butter rigatoni with butternut squash
I don’t need to convince you how wonderful brown butter is. Nutty and rich, it’s an affordable indulgence if I’ve ever seen one. It’s also really easy to make!
Here’s all you need: a pan, some butter, and a little bit of patience. It’s kind of like toasting nuts in the oven. One second they’re good, and the next they’re burnt if you don’t watch out for them. But! If you keep stirring melted butter, it becomes golden and turns into glorious, glorious brown butter. So worth it!
This is a perfect dish to make on a cold evening, with a crisp wine in hand. Butternut squash works well with the brown butter (um, duh), but this would be great with any winter squash or root vegetable.
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- Sprinkle of cloves
- Sprinkle of chili powder
- Pinch of red pepper flakes
- 1/2 lb. rigatoni pasta
- 1/2 stick butter
- 1 stem fresh sage
- Fresh parsley