Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Spaghetti Tossed with Butternut Squash and Sage Butter
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.

Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.

Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Recipe courtesy of Rachael Ray

Stovetop Mac and Cheese

Recipe courtesy of Katie Lee

Bee's Knees

Recipe courtesy of Geoffrey Zakarian

Slow-Cooker Golden Chicken Pasta

Recipe courtesy of Robin Chapman

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking