Spaghetti Tossed with Butternut Squash and Sage Butter

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 medium butternut squash, peeled and seeds removed, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 pound spaghetti
  • 8 tablespoons (1 stick) unsalted butter
  • 6 cloves garlic, sliced thinly
  • 1 cup loosely packed fresh sage, chopped
  • 1/2 cup hazelnuts, toasted and chopped
  • Grated Parmesan, for serving
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.


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    This recipe is featured in:

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