Brown Butter Butternut Squash Pasta

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Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.

Brown Butter Butternut Squash Pasta

Original recipe: Delish

INGREDIENTS:

• 1 large butternut squash, peeled, halved and seeds removed
• 1/2 medium red onion
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 lb. sausage, casings removed
• 1/4c. (1/2 stick) butter
• 2 cloves garlic, minced
• 1 tbsp. freshly chopped sage
• 2 tsp. freshly chopped thyme
• 1/4 c. shaved Parmesan
• 3 cups spiraled zucchini or other squash

DIRECTIONS:

1. Preheat oven to 425°. Cut squash into 1/2 “ cubes.
2. In a large bowl toss squash, red onion, and 2 tablespoons oil together.
3. Divide between two large baking sheets and season with salt and pepper. Roast until fork tender and golden, 30 minutes, tossing halfway through.
4. In a large pot of boiling salted water, cook zucchini pasta. Reserve ½ cup of pasta water, then drain.
5. In a large skillet over medium heat, heat remaining 1 tablespoon oil. Add sausage and cook, breaking meat up finely with a wooden spoon, until golden and crisp, about 10 minutes. Remove from skillet and place on a plate to keep warm.
6. Return skillet to heat and add butter. Cook butter until foamy, then reduce heat to medium-low and continue to stir until butter starts to smell nutty and turns a deep golden, about 4 minutes.
7. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.
8. Add bucatini, sausage, squash, and ¼ cup reserved pasta water to skillet and toss to combine. Add more pasta water to help sauce come together as necessary.
9. Toss with zucchini noodles.
10. Top with shaved Parmesan before serving.

Nutrition Information Values:

Serves 4

Carbs – 18g

Fiber – 8g

Protein – 28g

Fat –  25g

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