Butternut Squash & Broccoli with Brown Butter Noodles
Celebrate the flavors of fall with this recipe for butternut squash and broccoli on a bed of Reames® Homestyle Egg Noodles, topped off with a sprinkle of toasted, seasoned walnuts. Yum!
Ready In: 40 Minutes
Prep Time: 10 Minutes Cook Time: 30 Minutes
Preheat oven to 375°F. In a small bowl, combine walnuts, rosemary, 1/4 teaspoon salt, pinch of pepper, Worcestershire sauce and 1 tablespoon olive oil. Transfer the walnuts to a sheet pan and bake 5 to 7 minutes, or until the nuts are golden. Cool and chop coarsely.
Place butternut squash on a baking pan and toss with 2 tablespoons melted butter. Roast 20 minutes.
Meanwhile, prepare noodles according to package directions, drain and keep warm.
In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the onions and cook for 5 to 7 minutes, or until they are browned and soft. Add vegetable stock, lemon zest, and broccoli and cook 2 to 3 minutes more. Stir in butternut squash and noodles. Season with salt and pepper.
Transfer noodles to a platter. Scatter tablespoons of ricotta cheese over the noodles and sprinkle nuts over entire platter. Serve.
