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Winter Pasta with Brown Butter, Squash, and Arugula

Rated as 4.29 out of 5 Stars
35

"This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!"
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Ingredients

55 m servings 414
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
  3. Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
  4. 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. 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. Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Footnotes

  • Cook's Notes:
  • For a creamier sauce feel free to add some heavy cream to the mix.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 414 calories; 21.5 44.5 13.2 40 316 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months, and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Ha...

Most helpful critical review

So-so.

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It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months, and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Ha...

I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves), and extra salt to the finished product. Since the butternut squash is added on top I m...

Good recipe overall. I veganized it by using Earth Balance butter and substituting 1/4 cashew/almond milk and 3/4 nutritional yeast as a substitute for cheese. This worked very well (especially ...

This is a good, filling recipe. It's not fantastic, but good. I used a rotini pasta since I did not have any linguini on hand and added 6 kale leaves (cleaned, chopped). Instead of 2 cloves of...

Very tasty. Made with a chunkier kind of pasta but really enjoyed it. The only downside is that it took a while to prepare and bake the squash.