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Roasted Butternut Squash Fusilli with Browned Butter & Basil


  • 2 lbs large-diced butternut squash
  • 1 lb good pasta
  • 4 garlic cloves, sliced
  • 1/2 cup chopped basil
  • grated parmesan cheese for serving
  • one stick of butter
  1. Preheat oven to 450F
  2. Toss the squash with the olive oil to coat lightly and spread out onto a baking sheet in a single layer.
  3. Season well with salt and pepper.
  4. Roast 20 minutes or until squash is golden and tender
  5. Remove from oven and set aside
Meanwhile bring a large pot of salted water to a rolling boil.  Stir in the pasta and cook according to the package instructions, or until tender.  While pasta is cooking, add butter to a large skillet and cook over MEDIUM heat until butter is golden brown- about 5 minutes. 

Add garlic and cook just until fragrant.  Add cooked butternut then pasta and toss with butter.

Add a couple ladles of the cooking water (a little) to help coat the past.  Add the basil and season well with salt and pepper.

Serve warm topped with parmesan cheese.

Thank you SIMPLE GOURMET- www.simple-gourment.com

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