6 Ingredient Brown Butter, Squash + Lemon Pasta

There are certain days that are for long, involved recipes, but there are also a lot of days that are just simply…not. I know y’all are with me on loving a quick, short ingredient recipe that can be thrown together in under 30 minutes, especially after a long work day.

I’ve been loving a one pot pasta lately and this brown butter, squash + lemon pasta is perfect. It uses just a few simple but high-quality ingredients and a couple of easy techniques to create a meal with tons of flavour but very little fuss. Browning our butter gives this pasta a super rich, slightly nutty taste that really elevates it, and the flavour of Meyer lemon (or you can use regular) provides a welcomed acidity to really balance everything out. I also threw some delicata squash in there because it cooks quickly ad I think it goes SO well with pasta. I hope you make and love this 6 ingredient meal!

6 Ingredient Brown Butter, Squash + Lemon Pasta

Ingredients

• 1 medium delicata squash

• 2 cloves of garlic, finely minced

• ¼ cup butter

• Juice of 1 Meyer (or regular) lemon

• ½ cup grated Parmesan or Pecorino cheese

• 8oz pasta of choice, I used the Banza rigatoni

• ½ cup reserved pasta water

• Salt + pepper

Method

Cook pasta of choice in well-salted water until al dente. Drain and save about ½ cup of the pasta cooking water. Set aside.

In a large skillet over medium heat, add your butter. Let it cook for 5-7 minutes, stirring frequently, until it starts to bubble and foam. Add your minced garlic. Keep your eye on it and continue stirring until brown flecks of butter start to develop on the bottom of the pan, and the garlic is beginning to toast and brown, about 2-3 more minutes. Keep stirring and when the butter starts to turn an amber brown colour, remove from the heat and pour this butter/garlic mixture into a small bowl or jar. Set aside.

Cut your squash lengthwise and remove seeds. Then cut each length into half moons, and cut each of those half moons into 2 or 3 small pieces, depending how big your squash is.

In the same skillet, heat a bit more butter or olive oil. Add the squash along with some salt and pepper. Cover and cook undisturbed for 5 minutes, until the bottom of the squash pieces is slightly browned. Then flip each piece, cover, and cook for an additional 4-5 minutes. The pieces should be golden on the outside and tender on the inside.

Turn heat to medium-low and add your cooked pasta to the squash, then pour in your browned butter + garlic. Squeeze in the juice of ½ lemon, salt and pepper and stir. Add a big splash of pasta water and stir continuously to emulsify the pasta sauce. Add in your cheese and stir again. After a few minutes, you should have a glossy, coated pasta.

Taste and add more salt/pepper/lemon/cheese as desired, then serve!

Serves 2