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Butternut Squash and crispy brussels sprout pasta
- Wheat Spaghetti
- Herb Butter
- Shaved Brussels Sprouts
- Butternut Squash
- Parmesan Cheese
1.Start Boiling a large pot of water.
2.Butternut Squash – Liberally cover the butternut squash with salt, pepper, and olive oil on a sheet pan. Roast for 25-30 minutes, until butternut squash is fork tender and completely cooked through and slightly brown.
3.Meanwhile, Your water should be boiling before you add the pasta. Cook pasta just short of al dente, 7 minutes. Reserve at least 2 cups of the pasta water before draining the pasta in a strainer.
4.Brussels Sprouts – on a separate sheet pan or on the other side of the squash liberally cover with sprouts with salt, pepper, and olive oil. Roast sprouts for 12-14 minutes.
1.Occasionally take tongs and toss around sheet pan.
Roast the sprouts 20 minutes into roasting the squash so they all come out at the same time.
5.Back to the Squash -Put cooked squash, and 1 cup of pasta water in blender or food processor. Blend until smooth.
6.In the empty pot you used to cook the pasta –
1.Add the squash puree to a pot and start to simmer on medium heat, add a splash or two of the pasta water.
2.Add the drained pasta and half of the Parmesan cheese.
3.Toss together and continue to add pasta water until pasta is fully coated and sauce is creamy.
4.Add half of the crispy brussel sprouts in with pasta, leaving the rest to top over pasta on plate.
5.Top with reserved parmesan cheese if desired.