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Brown Butter Spaghetti with Baby Kale and Roasted Butternut Squash

Yield: serves 4
Course: Main Course
Author: Maryanne Cabrera


  • 6 oz spaghetti
  • 2 cups butternut squash, cut into cubes
  • 1-2 Tablespoons olive oil
  • 1/4 cup unsalted butter
  • 3 cloves garlic, smashed or minced
  • 2 small onions, sliced, about 2 cups
  • 4 cups baby kale, packed
  • 1/4 cup pecorino romano, grated
  • 1/4 cup parmesan cheese, grated
  • salt and pepper, to taste
  • additional pecorino romano or parmesan, for serving
  • finely sliced chives, for serving


  • Preheat oven to 400° F.  On a parchment lined baking sheet, spread out butternut squash.  Drizzle with 1-2 tablespoons of olive oil.  Season with salt and pepper.  Toss to combine.  Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.
  • Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.
  • In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty).
  • Add minced garlic (I like to smash mine using a mortar and pestle) and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat.
  • Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce. (I ended using 1/2 cup of pasta water).
  • Serve immediately with sliced chives and/or more cheese, if desired.