Autumn Spaghetti With
Brown Butter and Sage
- 1 16 oz package of spaghetti
- 1 Cup Brussels sprouts, coarsely chopped
- 1 Butternut squash
- 1 Cup Mushrooms, coarsely chopped
- ½ Cup Walnuts, chopped
- 6 Tablespoons Grass-fed butter
- 1 Teaspoon Minced garlic
- 4 Tablespoons Olive oil
- 1 Tablespoon Brown sugar
- 5 Sage leaves, finely chopped
- ½ Cup Grated Parmesan cheese
- Sea salt and pepper to taste
Preheat oven to 400. Line abaking sheet with parchmentpaper. Cut, seed and choppedsquash into 1 inch cubes.
Toss squash in 2 tbsp olive oiland season with salt and pepper,roast for 30 minutes.
Over medium heat, melt 2 tbspbutter and add garlic, slicedmushrooms and Brusselssprouts. Stir to coat and cookuntil mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.
In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir todissolve. Add chopped sage.Cook over low heat for 5
Cook spaghetti according to package directions.
Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.
Stir in brown sugar and butter sauce.
Top with grated Parmesan and extra sage.