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Image by Gemma Evans

Ginger-Roasted Butternut Squash & Shallots with Brown Butter

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Ginger-Roasted Butternut Squash & Shallots with Brown Butter



12 oz package of Valicenti Multigrain Spaghetti
1 small butternut squash, peeled and cubed
2 shallots, chopped into large chunks
1 tsp fresh ginger, grated
2 cloves of garlic, minced
1-2 tbsp olive oil
2 tsp maple syrup (optional)
2-3 sprigs of rosemary
1 tbsp soy sauce
2 tbsp butter
1 tsp fresh sage, chopped
Dried cranberries to garnish


Preheat the oven to 400F, then combine butternut squash, shallots, ginger, garlic, syrup, and olive oil. Spread on a nonstick baking sheet, and top with rosemary. Roast in the oven for 20-25 minutes, stirring halfway through.

Meanwhile, heat butter over medium-low heat until golden brown, then add chopped sage and remove from heat. 

Drizzle soy sauce onto the veggies, then roast for five additional minutes before removing and letting sit.

Boil pasta as the package instructs, then strain, and toss in brown butter. Then, place on a plate, and top with veggies, and dried cranberries. Garnish with rosemary, and serve.


Serves 2.

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