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Brown Butter Herbed Stripetti Squash

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 stripetti squash
  • 1/2 cup unsalted butter
  • 1/3 cup fresh chopped basil
  • 1/8 cup fresh oregano leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup pepitas (pumpkin seeds)
  • salt & pepper
  • parmesan, for serving


  1. Preheat the oven to 400F. Cut the squash in half, lengthwise, and scoop out the seeds. Put the cut-side down in a baking dish, fill with 1″ of water, and bake for 35-40 minutes, or until the flesh is tender. Remove from the oven when done!
  2. While the squash is cooling a bit, brown the butter. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
  3. Once the squash is cool enough to handle, use a fork to scrape out the “noodles”. Toss with the herbs, browned butter, pepitas, and salt & pepper to taste.
  4. Serve topped with parmesan!