Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Butter Glazed Squash Pasta with Tarragon


Scale

Ingredients

  • 2 cups Butternut Squash, sliced
  • ½ cup Red Onion, sliced
  • 2 tbsp. Fresh Rosemary, minced
  • 2 tbsp. Butter (for the glaze)
  • 4 ounces Pasta
  • 3 tbsp. Walnuts, chopped
  • 1 tbsp. Truly Grass Fed Unsalted Butter
  • 1 tsp. Dried Tarragon
  • 1/3 cup Truly Grass Fed Aged Cheddar Cheese, shredded
  • Fresh Rosemary
  • Salt and Pepper, to taste

Instructions

  1. Heat a non-stick skillet to medium temperature. Combine squash, onion and rosemary, add melted butter, salt and pepper.
  2. Toss and coat and cook until it starts to brown, around 15 minutes per side.
  3. Cook pasta according to package instructions, drain, and set aside.
  4. Heat a pot or skillet, large enough to hold pasta and squash, over medium heat. Add the walnuts to the try skillet and lightly toast, 2 minutes or so.
  5. Add in 1 tbsp. butter to melt. Add tarragon and toss until fragrant. Add salt and pepper to taste.
  6. Stir in the pasta, squash, and cheddar cheese. Toss until everything is well combined.
  7. Serve with fresh rosemary and cheddar cheese.

Keywords: pasta, unsalted butter, aged cheddar, dinner