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Pasta with Butternut Squash, Browned Butter and Almonds
In northern Italy’s Emilia-Romagna and Lombardy regions, Christmas means pasta with velvety pumpkin and almond-rich amaretti cookies. Inspired by this holiday classic, we developed a weeknight-simple dish featuring similarly warm, comforting flavors. To start, butternut squash is roasted partway, then blanketed in Parmesan; as the cheese hits the hot squash and pan it crisps up and browns enticingly. Fresh sage provides earthy depth, while toasty browned butter and almonds replicate the cookies’ nutty-sweet notes. Pasta shells do an excellent job of catching bits of squash and nuts for satisfying, texture-packed bites, but other small curved or ridged shapes like orecchiette or campanelle work wonderfully, too.
4 to 6
Servings
1 hour
25 minutes active
Ingredients
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2
pounds butternut squash, peeled, seeded and cut into 1-inch chunks (4 cups)
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3
tablespoons extra-virgin olive oil
Directions
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01Heat the oven to 450°F with a rack in the lower-middle position. On a rimmed baking sheet, combine the squash, oil and 1 teaspoon each nutmeg and salt, tossing to coat. Distribute the squash in an even layer, then roast until lightly browned, about 20 minutes, stirring once about halfway through. Remove from the oven and sprinkle evenly with ½ cup Parmesan; stir, then redistribute in an even layer. Continue roasting until the cheese is browned and a skewer inserted into the squash meets no resistance, 15 to 20 minutes, rotating the baking sheet about halfway through.
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