I hope you aren’t sick of butternut squash because I’m just getting started. And browned butter. Oh my gosh.

This recipe has, like, 5 ingredients. It doesn’t get much better than that.

Penne with Roasted Butternut Squash & Garlic Browned Butter
Serves 4 – 6

1 lb penne pasta
4 cups butternut squash, cubed in bite-sized pieces
2 cups cauliflower, cut into florets
1/2 stick butter
2 garlic cloves, smashed
Salt & pepper to taste
Grated Parmesan cheese, optional

Roast the squash and cauliflower in a 400ºF oven for 15 minutes or until golden and set aside. Cook the pasta in a large pot of salted boiling water until cooked al dente. Drain & set aside. Melt the butter in a pan over medium-high heat with the smashed garlic. Whisk the butter until it’s a deep golden brown color. Scoop out the garlic and discard. For a great step by step tutorial see Jessica’s post.

Toss the pasta with the squash, cauliflower and butter. Sprinkle with Parmesan cheese and serve hot.