Butternut Squash Pasta
Roasting butternut squash and sage is a flavorful savory treat. Tossed with pasta it is a vegetarian delight, enjoyed by everyone.
Servings: 6
Ingredients
- 3 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 12-16 ounces spaghetti noodles
- ½ cup reserved pasta water
- ¼ cup butter plus more for serving
- 6 large garlic cloves chopped
- ¼ teaspoon red pepper flakes
- 10 fresh sage leaves
- ½ cup grated Parmesan or Pecorino Romano cheese
- 2 tablespoons fresh Italian parsley chopped
Instructions
To Roast the Squash
- Preheat the oven to 400°F. Place the butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat.
- Roast for 25-30 minutes, until soft and tender. Take care not to overcook. Remove from oven and set aside.
To Make the Pasta
- Cook the pasta and set aside a portion of pasta water. Drain and set aside. Melt the butter in a large saucepan or skillet over medium-low heat. When the butter has melted and begun to brown, add the garlic, red pepper flakes, and sage leaves. Stir for about 30 seconds until fragrant. Remove from the heat.
- Return the cooked pasta to the pan. Toss well to coat. Add a splash or two of pasta water to the noodles, only as needed if the pasta appears dry. Add the cooked butternut squash, Parmesan cheese, and parsley to the pasta and gently stir, taking care not to break up and crush the squash.
- Transfer to individual bowls or plates. Top with additional cheese, a pat of butter, and parsley, if desired. Serve warm.
Nutrition
Calories: 366kcal | Carbohydrates: 52g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 409mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7886IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 1mg