Butternut Squash & Brown Butter Linguine

with ricotta
Butternut Squash & Brown Butter Linguine
Butternut Squash & Brown Butter Linguine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    ounces linguine

  • 4

    tablespoons butter

  • 1

    pound butternut squash, peeled and cut into 1-inch cubes

  • 1/4

    teaspoon crushed red pepper

  • 10

    large sage leaves

  • 1

    cup whole-milk ricotta

  • 1 1/2

    teaspoons lemon zest

Directions

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta. Meanwhile, in a large skillet, heat 2 tbsp. butter over medium- high. Add the squash and crushed red pepper; season with salt and pepper. Cook, stirring occasionally, until the squash is browned and tender, 10 to 12 minutes; transfer to a plate. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the sage and fry until crispy, about 30 seconds. Using a slotted spoon, transfer the sage to paper towels. Swirl the skillet until the butter is golden- brown and nutty, about 2 minutes. Add the linguine, reserved pasta water and squash; toss to coat. Season. Divide the pasta between plates. Top with the ricotta, fried sage and lemon zest.

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