Pasta with Mizithra, brown butter, and Cinnamon Roasted Butternut Squash

December 5th 2013

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How do you jazz up squash? Brown butter, cheese, and pasta of course! Roasted butternut squash is a delicious and tasty way to get your veggies but definitely not a full meal by any means. So I decided to pair it up with delicious egg capellini (I found some amazing Italian import dried pasta, the better the pasta the better the dish will be), browned butter, and mizithra and pecorino cheese. The secret ingredient to the famous restaurant version of this is the Pecorino romano, mizithra alone isn’t salty enough for the job so they bring in the “silent” partner and low and behold we give all the credit to what is marketed…in this case mizithra….as with most good things in life there is always someone or something that isn’t credited publically for the overall success of something. I guess this is my way of saying don’t believe the hype, there is always a “Silent” partner who should be credited….but who doesn’t need the acclaim, maybe that is the end of the road on a journey to enlightenment? To be satisfied with the success of another that you may have played a role in……or perhaps this is just a really good winter pasta dish? I’ll let you chose your own adventure on that one. Shall we begin?
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You will need:
For Squash:
• 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cracked black pepper
• 1 teaspoon kosher salt
• Dash smoked paprika
Toss squash with oil and seasoning, in a pre-heated 425 degree oven, roast squash for 40 minutes, until golden brown.
For Pasta:
• 1/2 package dried capellini pasta or pasta of choice, cooked al dente.
• 2 ½ Tablespoons brown butter, (brown butter by cooking over medium heat until it changes to light brown in color and has a nutty aroma)
• 2 Tablespoons mizithra cheese, grated
• 2 Tablespoons Percorino, Romano, grated
• Salt and pepper to taste
• Fresh, flat leaf Italian Parsley
Toss pasta with butter, cheeses, s&p, and parsley. Divvy up pasta into four portions top with butternut squash and eat!!!