Spaghetti Tossed with Butternut Squash and Sage Butter
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 621
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 82
- Dietary Fiber
- 14
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 41
- Sodium
- 505
- Total: 50 min
- Active: 20 min
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.