Pasta with Roasted Winter Squash and Browned Butter

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Pasta with Roasted Winter Squash and Browned Butter, serves 4


1 lb. squash, peeled and cut into 1 inch dice. Use your favorite variety of squash.
2 tbsp. olive oil
1 tsp. kosher salt
½ tsp. pepper
1 lb. pasta (penne, rigatoni, etc.)
½ lb. bacon, chopped
¼ c. shallot, thinly sliced
1 tbsp. garlic, minced
1 stick salted butter
4 sage leaved, chopped
¼ c. parmesan cheese, grated
*optional* 4 chicken breasts if using as a main dish


Preheat oven to 425. In a large bowl, toss the squash with the oil, salt and pepper. Place on a sheet pan and roast 25 minutes. Remove from oven and set aside.

Brown the butter by placing the stick of butter in a small pot over medium heat. Melt and continue to cook 5 to 10 minutes. The butter will foam slightly but will dissipate gradually. Cook just until the butter turns slightly brown and smells nutty. Keep a close eye on it as it will burn quickly. Strain through a fine meshed sieve to remove the solids. Set aside.

Cook the pasta according to package directions. Drain and toss in a little oil. Set aside.

In a large saute pan, cook the bacon until crisp. Drain on a paper towel and discard all but about 2 tbsp. of the bacon fat.

Cook the shallot in the reserved bacon fat over medium heat for 3 minutes. Add the garlic and cook another 2 minutes. Add the squash and cooked bacon to the pan. Add the pasta then toss with the browned butter. Serve immediately garnished with grated parm cheese. If using as a main dish. Serve with seasoned and cooked chicken breast.

Recipe sponsored by: Smith's Food and Drug

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.