1 cup butternut squash peeled seeded cut into 1-inch pieces
2 cloves garlic minced
0.3 teaspoon ground pepper black
16 ounce pasta
2 tablespoons olive oil
1 tablespoon parmesan cheese freshly grated to taste
0.3 cup pinenuts
0.5 teaspoon salt
0.5 cup butter unsalted
Equipment
baking sheet
oven
pot
Directions
Preheat oven to 425 degrees F (220 degrees C).
Spread squash into a baking sheet.
Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
Roast in the preheated oven until squash is browned and softened, about 30 minutes.
Remove from oven and keep warm.
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes.
Drain linguine, reserving 1 cup pasta water.
Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes.
Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
