Spaghetti with Butternut Squash

Name: Spaghetti with Butternut Squash
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams small butternut squash (about , peeled, seeded, cut into 1/2-inch cubes; 2 Tbsps finely chopped fresh sage; 2 Tbsps olive oil; 59 milliliters grated Parmesan; 6 servings Salt; 454 grams spaghetti; 2 Tbsps unsalted butter, melted

Spaghetti with Butternut Squash requires about 40 minutes from start to finish. One serving contains 425 calories, 13g of protein, and 11g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of butternut squash, parmesan, spaghetti, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat oven to 400F. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp. salt to coat.

Ingredients you will need

Squash

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Spread squash in a single layer and roast until soft, stirring occasionally, about 25 minutes.

Ingredients you will need

Spread

Squash

Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Drain, reserving 1/2 cup of pasta cooking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten.

Ingredients you will need

Water

Spaghetti

Butter