Autumn Spaghetti With Brown Butter and Sage Sauce


  • 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


Step 1

Preheat oven to 400. Line abaking sheet with parchmentpaper. Cut, seed and choppedsquash into 1 inch cubes.

Step 2

Toss squash in 2 tbsp olive oiland season with salt and pepper,roast for 30 minutes.

Step 3

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.

Step 4

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


Step 5

Cook spaghetti according to package directions.

Step 6

Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.

Step 7

Stir in brown sugar and butter sauce.

Step 8

Top with grated Parmesan and extra sage.