Mithzithra browned butter pasta with cinnamon roasted squash

November 24, 2015
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Photo by Alexandra V. Jones
Author Notes

A great flavor combination. —Alexandra V. Jones

  • Serves 4
  • Squash
  • 1 butternut squash, peeled, seeded, large dice.
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 pinch smoked paprika
  • Pasta
  • 8 ounces dried capellini, cooked al dente
  • 4 tablespoons browned butter
  • 2 tablespoons mizithra cheese, grated
  • 2 tablespoons Pecorino romano, grated
  • 1 tablespoon flat leaf parsley chopped
  • salt and pepper to taste
In This Recipe
  1. Toss squash with oil and seasoning, in a pre-heated 425 degree oven, roast squash for 40 minutes, until golden brown.
  2. While squash cooks, boil water for pasta and make browned butter. when pasta is done drain.
  3. Toss pasta with butter, cheeses, s&p, and parsley. Divvy up pasta into four portions top with butternut squash and eat!!!

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Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.

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