Spaghetti with Squash, Brussel Sprouts, and Brown Butter

Spaghetti with Squash, Brussel Sprouts, and Brown Butter

• 1 Delicata squash, cut in half, seeds removed and thinly sliced

• 2 Tbs. olive oil

• salt and pepper

• 1 stick unsalted butter

• 1/2 cup breadcrumbs

• 1 Tbs. fresh thyme leaves plus more for garnish

• 12 oz. dried spaghetti pasta

• 1 shallot, minced

• 2 cups Brussel sprouts, thinly sliced

• 1/4 cup vegetable stock

Preheat oven to 350° F.

Place delicata squash on a sheet tray and drizzle with olive oil and a big pinch of salt and pepper. Roast for 10 to 15 minutes or until squash is fork tender. Remove and keep warm.

While the squash roasts, make the brown butter. In a small sauce pan melt the butter. Continue to cook the butter over medium low heat until the butter has turned golden brown and the milk solids in the butter have fallen to the bottom and turned brown. Remove all but 2 tablespoons of the butter and set aside. In the same pan add the breadcrumbs and the thyme and cook for 30 seconds.

In a large pot of boiling salted water cook the pasta. Save 1/2 cup pasta cooking liquid. Drain and rinse with cool water. In the same pot, add 2 tablespoons of the brown butter. Add the shallot and thinly sliced Brussel sprouts and cook for about 2 to 3 minutes or until the Brussel sprouts are cooked through. Deglaze the pan with the vegetable broth. Add the pasta and 1/4 cup of the pasta water to the pan. Toss well to create a sauce. Fold in the squash.

Serve the pasta topped with a sprinkle of the breadcrumbs and a big pinch salt. Garnish with the thyme leaves.