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Spaghetti with Butternut Squash and Escarole

Ricotta and a drizzle of brown butter enrich sweet squash and quick-cooking greens.

Spaghetti with Butternut Squash and Escarole

Source: Everyday Food, October 2011


  • Coarse salt and ground pepper
  • 1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
  • 3/4 pound spaghetti
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 head escarole, leaves torn into 2-inch pieces
  • 7 ounces ricotta (3/4 cup)
  • 1 lemon, cut into wedges


  1. In a large pot of boiling salted water, cook squash until crisp-tender, 3 minutes. With a slotted spoon, transfer to a colander to drain. Return water to a boil. Add pasta; cook according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.

  2. In a large nonstick skillet, heat 2 tablespoons butter over medium-high. Add squash and cook, stirring occasionally, until lightly browned in spots and tender when pierced with a knife, about 8 minutes. Add escarole and cook, stirring, until just beginning to wilt, 1 minute. Add vegetables to pot with pasta. To skillet, add 4 tablespoons butter and cook, swirling skillet occasionally, until butter is lightly browned and has a nutty aroma, about 1 minute. Drizzle over pasta and toss to combine, adding enough pasta water to create a light sauce. Season with salt and pepper. Transfer to a serving dish, top with ricotta, and serve with lemon wedges.

Reviews (1)

  • SKS 18 Nov, 2012

    This is a really yummy pasta dish! The brown butter is so good, but the ricotta really makes it. It tastes better when it's well-seasoned. I'm not sure if the lemon wedges are necessary though.

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