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Spicy Brown Butter Goat Cheese Pasta
Ingredients
  • subheading: Squash:
  • 4 cups ½-inch cubed butternut squash (from a 2-pound squash)
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey (or sub pure maple syrup)
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • subheading: Brown butter and pasta:
  • 4 tablespoons salted butter, cut into 4 equal pieces
  • 10 ounces pasta, such as penne, orecchiette or orzo (gluten free if desired)
  • 4 ounces crumbled goat cheese
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1 cup fresh or frozen, thawed sweet corn
  • subheading: Serving:
  • 6 to 8 large basil leaves, julienned or torn
  • ⅓ cup pickled jalapenos
  • Extra goat cheese crumbles
  • Red pepper flakes
Steps
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