Balsamic Brown Butter Penne
Balsamic-roasted butternut squash, brussels sprouts, onion, and garlic tossed in a brown butter pan sauce with Banza penne pasta and grated aged parmesan.
Cook Time: 10 MINUTES
Serves: 4 PEOPLE
- 1 8-ounce box Banza penne pasta
- ½ medium butternut squash, peeled and chopped into ½ -inch cubes
- ½ pound brussels sprouts, trimmed with outer leaves removed, cut into thirds or quarters
- ½ red onion, sliced
- 2-3 leaves fresh sage, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar, divided
- 6 tablespoons unsalted butter
- 1/4 cup freshly grated aged Parmesan cheese
- salt and pepper, to taste
- Roast vegetables: Preheat oven to 425º F. Toss cut squash, brussels sprouts, red onion, garlic, and sage with olive oil and 2 tablespoons of balsamic vinegar to coat. Add to a rimmed baking sheet lined with parchment paper or foil and bake for 30-35 minutes.
- Prepare Banza Penne according to package directions, reserving ½ cup of pasta water.
- Prepare sauce: In a large sauté pan, melt butter over medium heat; toss in sage and continue to cook, stirring, until milk solids separate and begin to turn brown. Toss in roasted vegetables, along with the remaining 1 tbsp of balsamic vinegar, reserved pasta water, and Parmesan cheese. Serve immediately.
Topping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.