Roasted Honeynut Squash Linguine with Almond and Brown Butter Sauce

Roasted Honeynut Squash Linquine with Alom and Brown Butter Sauce

Serves Two

This is an original Palisade Posh recipe inspired by the produce we grow in the Posh Market Garden. One of the beautiful things about Honeynut squash is that they are small and are well suited for two person proportions. This is key for Andy and I as we are now ‘Empty Nesters’ and I’m always having to scale down the proportions of my recipes. This recipe is specifically designed for two people!

Ingredients

·      Two Honeynut squash (four if your squash are exceptionally small)

·      Bronze cut Linguine (I prefer Bronze cut because the pasta has a bit of texture which holds the sauce better)

·      Olive oil

·      Pinch of cinnamon

·      Pinch of nutmeg

·      Handful of chopped fresh Italian Parsley

·      Handful of chopped fresh Chives

·      ¼ Cup grated Parmesan cheese

·      1 stick of unsalted butter

·      ¼ Cup Almond slivers

·      Four sage leaves chopped

·      Sea salt

·      Black pepper

Directions

Preheat oven to 450 degrees F.

Cut the Honeynut squash in half, remove seeds and peel away the skin and cut the squash into bit size pieces. Line a cookie sheet with foil. Place the squash on the cookie sheet and lightly drizzle olive oil over the squash and sprinkle with cinnamon and nutmeg. Roast until soft, about 30 minutes but watch closely so as not to burn the veggies.

While the squash is roasting, prepare the linguine according to the package. Once squash has finished roasting remove from the oven. Melt butter in a large sauté pan over medium heat and cook until the butter begins to slightly brown, about three to four minutes. Remove from the heat and stir in parsley, chives, sage and Almond slivers. Next add the cooked pasta and stir so linguine is well coated with butter and herbs. Add the roasted Honeynut squash and stir. Return to the heat to keep everything warm and add the grated Parmesan cheese and toss. Season with salt and pepper.

When I plate the pasta, I sprinkle a little more cheese on top for presentation. As a side, I also include a piece or two of crusty fresh baked bread that has been toasted in the oven with a bit of melted butter brushed on top and a pinch of sea salt or a bit of fresh garlic clove rubbed across the top of the bread with grated cheese (aka garlic bread).

Bon Appetit!