Brown Butter Butternut Squash
+ Spicy Garlic Basil Pork
Fill your fork with a huge bite of this seasonal comfort food.
Tender squash with the best ground pork, shallots, garlic and red pepper flakes. Pile on the parmesan cheese, basil and spinach. I can’t get enough.
It’s healthy. Gluten free. Can be dairy free – if you leave the Parmesan out – just add a few sprinkles of nutritional yeast or salt to balance it out.
I love how this meal is easy to put together – hint, I used frozen organic butternut squash spirals. That saves so much time. Steam in a pan with a lid for under 6 minutes and they are done.
Fall on a plate.
What I love about this recipe is that it’s seasonal fresh from the butternut squash, shallots and garlic.
Then it brings in bright flavors from the basil and parmesan cheese. The red pepper flakes, tender ground pork and all that brown butter make it even more delicious.
Look at these pork recipes.
Brown Butter Butternut Squash Noodle + Spicy Garlic Basil Pork
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1/2 lb. ground pork
- 12 oz. butternut squash spirals (I bought the frozen package)
- 3 tablespoons salted butter
- 1/2 teaspoon each salt and pepper
- 1 garlic clove, roughly chopped
- 1 shallot, sliced
- 1 large handful fresh spinach
- 6–8 fresh basil leaves, roughly chopped
- 1/3 cup parmesan cheese
Instructions
- In a skillet cook the pork over medium heat. Using a wooden spoon, break it up and occasionally mix around until it is fully cooked.
- Remove the pork from the pan to a large plate or shallow bowl and set aside. Add the butternut squash to the pan and turn the heat to medium/low. Cover the pan and let the squash steam for 3-4 minutes.
- Toss the squash around with tongs and replace the lid. Steam for another 3-4 minutes, until it is cooked and heated all the way through.
- Remove the squash from the pan and place it with the pork.
- Add the butter, salt and pepper to the pan. Bring the heat up slightly. Swirl the butter around the pan until it starts to foam and turn slightly brown. Turn the heat to low and add in the garlic and shallots.
- Sauté for 4-5 minutes or until the shallots are tender. Stir occasionally to prevent anything from browning too much.
- Turn the heat off and add in the spinach. Toss until it is wilted.
- Either add the squash and pork to the butter mixture in the pan or do the reserve by adding the butter mixture to the squash and pork plate or bowl. Add 1/2 of the cheese and toss gently to combine.
- Garnish with the remaining parmesan cheese, a sprinkle of salt and pepper and the basil.
Notes
If using fresh butternut squash, cook for 4-5 more minutes than frozen.
- Prep Time: 5
- Cook Time: 15
- Category: pork
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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2 Responses
This is one of the very best recipes I have EVER made. Simple. Delicious. Wow !
Love hearing this from you!!!