Autumn Spaghetti With Brown Butter and Sage Sauce
A sweet and savory autumn dish full of seasonal vegetables
1 16 oz package deal 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 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 till mushrooms are smooth and sprouts are gently browned. Season with salt and pepper.
In a sauce pan soften four tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low warmth for 5 minutes.
Cook spaghetti in accordance to package deal directions.
Drain pasta and return to a giant 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 more sage.