Brown Butter Squash Pine Nut Pasta

P1030957

Wondering what to make for dinner? Look no further. This is from NYTimes Cooking Newsletter (so, #NYTCooking and all that), one of their no-recipe Wednesday non-recipes. Well, most of my recipes are non-recipes anyway so I’m going to give you one.

I keep telling you to roast squash, so if you get bored of just eating it straight (how could you?), this is a fabulous dish to put it in. Sweet, just a little tangy, tastes nice and toasty. And assuming you have pre-roasted squash and toasted pine nuts on hand (you should), it takes exactly the time for boiling a pot of noodles.

Lemons are one of the few perishable ingredients that I keep around even though I haven’t yet seen them growing in Maine (particularly during the winter). They honestly make everything better. Modernity is good for some things.

I was in a hurry the last couple times I made this (it’s so good I made it one week and then again the next—which I guess makes sense in terms of habit, because most dishes I eat as leftovers for at least one meal and this you just cook what you need), so I’m going to pretend that you are too. (Actually I was in so much of a hurry that I didn’t take a proper photo, I just stuffed it into a jar from the pan to take and eat post-frisbee. Both times.)

Brown butter squash pine nut pasta
Your favorite pasta
3-4 tablespoons butter
A few sage leaves, ripped apart gently
A handful of toasted pine nuts (keep them in the fridge)
Maybe 1/2 roasted squash, in vague chunks (any variety—I think kobocha might be my favorite, but delicata is featured here, nice because you can eat the skin)
Juice from about 1/4 lemon

Start by putting a pot of water on to boil, since this will take the most time. If you have an electric kettle, often that will heat up water faster than a stove, so I like to put both on at the same time and then pour the kettle water into the pot when the kettle boils. Make sure to salt the water—I’ve read varying accounts as to the affect this has on the temperature of the water (not everyone is convinced that a minimal amount of salt will increase the boiling point of the water), but it makes the pasta taste way better, so do it anyway. When boiling, add the pasta to the pot.

Melt the butter in a medium pan with the sage. Carefully keep it over the heat until it begins to brown, swirling gently, then stir in pine nuts and squash, take it off the heat, and swirl in the lemon juice, stopping the cooking process (browning will happen quickly, so be prepared to act). Check the pasta, and drain when done (reserve some cooking liquid to thin the sauce if necessary—I may have told you already but apparently the starch in pasta water helps sauce adhere to pasta, and is a very useful addition to thick sauces). Throw however much pasta you want to eat into the pan with the sauce and mix around, then plate and serve. Top with a little pepper and a little parmesan (or similar) if you feel so inclined. Yuum.

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