Nothing says “Fall” like a big bowl of pasta. Today’s recipe is full of autumn goodness with sweet and savory flavors running through it. Instead of a traditional tomato sauce, we are making a simple and delicious brown sugar and sage butter to coat the spaghetti. Roasted butternut squash, mushrooms, brussels sprouts and walnuts make this vegetarian autumn spaghetti a perfect entree for meatless mondays during the cooler months.
Autumn Spaghetti with Brown Butter and Sage Sauce
Ingredients
- 1 16 oz package of spaghetti
- 1 c Brussels sprouts, coarsely chopped
- 1 butternut squash
- 1 c mushrooms, coarsely chopped
- 1/2 c walnuts, chopped
- 6 tbsp grass-fee butter
- 1 tsp minced garlic
- 4 tbsp olive oil
- 1 tbsp brown sugar
- 5 sage leaves, finely chopped (reserve some for garnish)
- 1/2 c grated Parmesan cheese
- Salt and pepper to taste
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Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.
- Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.
- Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until 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 to dissolve. Add chopped sage. Cook over low heat for 5 minutes.
- 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.
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http://freshandfit.org/autumn-spaghetti-with-brown-butter-and-sage-sauce/
