Servings
8
Prep Time
20 Min
Cook Time
20 Min
Ingredients
| 1 lb. (454g) | fettucine or pappardelle pasta |
| 8 tbsp. (113g) | Plugrá® Premium Butter, salted, divided |
| 2 lbs. (908g) | butternut squash, peeled and seed and cut into ½-inch dice |
| Salt and freshly ground black pepper, to taste | |
| 6-oz. (170g) | bag baby spinach, optional |
| ½ cup (56g) | pecans, toasted and chopped |
| ¼ cup (7g) | loosely packed, coarsely chopped sage leaves |
| ½ cup (56g) | shredded Parmesan cheese |
Steps
| 1 |
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
|
| 2 |
Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat until hot. Add the pecans and sage and cook for 2 to 3 minutes or until the sage is crisp and the pecans have toasted. Transfer to a small bowl; set aside.
|
| 3 |
Add the 3 more tablespoons of butter and squash to the skillet and cook, stirring occasionally until the squash is browned and tender, about 10 minutes.
|
| 4 |
Drain the pasta and returned it to the cooking pot. Top with the spinach, the cooked squash, nuts and sage.
|
| 5 |
Add the remaining 3 tbsp. butter to the skillet. Heat over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned quickly so watch this step carefully. Use a rubber spatula to transfer all of the butter from the skillet to the pasta mixture. Toss and top with shredded Parmesan cheese before serving.
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