Winter Pasta with Brown Butter, Squash, and Arugula

Name: Winter Pasta with Brown Butter, Squash, and Arugula
Total time: 55
Yield: 8
Ingredients: 1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 (16 ounce) package linguine; ½ cup unsalted butter; 2 cloves garlic, minced; ¼ cup pine nuts; 4 cups arugula; 1 cup freshly grated Parmesan cheese; ¼ teaspoon ground black pepper; 1 tablespoon freshly grated Parmesan cheese, or to taste

Recipe by stefychefy from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 (16 ounce) package linguine
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½ cup unsalted butter

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2 cloves garlic, minced
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¼ cup pine nuts
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4 cups arugula
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1 cup freshly grated Parmesan cheese
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¼ teaspoon ground black pepper
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1 tablespoon freshly grated Parmesan cheese, or to taste

Instructions

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