Ingredients for - Winter Pasta with Brown Butter, Squash, and Arugula

1. Butternut squash - peeled, seeded, and cut into 1-inch pieces 1 cup
2. Olive oil 2 tablespoons
3. Salt ½ teaspoon
4. Ground black pepper ¼ teaspoon
5. Linguine 1 (16 ounce) package
6. Unsalted butter ½ cup
7. Garlic, minced 2 cloves
8. Pine nuts ¼ cup
9. Arugula 4 cups
10. Freshly grated Parmesan cheese 1 cup
11. Ground black pepper ¼ teaspoon
12. Freshly grated Parmesan cheese, or to taste 1 tablespoon

How to cook deliciously - Winter Pasta with Brown Butter, Squash, and Arugula

1 . Stage

Preheat oven to 425 degrees F (220 degrees C).

2 . Stage

Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.

3 . Stage

Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.

4 . Stage

Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.

5 . Stage

Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.

6 . Stage

Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.