Brown Butter Spaghetti with Baby Kale and Roasted Butternut Squash

Step 1

Preheat oven to 400° F.  On a parchment lined baking sheet, spread out butternut squash.  Drizzle with 1-2 tablespoons of olive oil.  Season with salt and pepper.  Toss to combine.  Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.

Step 2

Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.

Step 3

In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty).

Step 4

Add minced garlic (I like to smash mine using a mortar and pestle) and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat.

Step 5

Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce. (I ended using 1/2 cup of pasta water).

Step 6

Serve immediately with sliced chives and/or more cheese, if desired.