Butternut Squash & Broccoli with Brown Butter Noodles

Name: Butternut Squash & Broccoli with Brown Butter Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 (12-ounce) package Reames® Homestyle Egg Noodles; 3/4 cup walnuts; 1 tablespoon fresh rosemary, chopped; Salt and freshly ground black pepper; 2 teaspoons Worcestershire sauce; 2 tablespoons olive oil, divided; 3 cups butternut squash, chopped; 6 tablespoons butter, divided; 2 cups broccoli florets; 3/4 cup vegetable stock; 1/2 cup onions, sliced; Zest from 1 lemon; 3/4 cup ricotta cheese, room temperature

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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!

Butternut Squash Broccoli with Noodles Hero

READY In

40 Minutes

PREP TIME

10 Minutes

COOK TIME

30 Minutes

SERVES

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Step 1:

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.

Butternut Squash Broccoli with Noodles Step 3

Step 2:

Place butternut squash on a baking pan and toss with 2 tablespoons melted butter. Roast 20 minutes.

Step 3:

Meanwhile, prepare noodles according to package directions, drain and keep warm.

Step 4:

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.

Step 5:

Transfer noodles to a platter. Scatter tablespoons of ricotta cheese over the noodles and sprinkle nuts over entire platter. Serve.