Roasted Squash and Cashew Sage Pasta recipe

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Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 large onion, coarsely chopped
1 cup whole cashews
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
¼ cup butter
12 fresh sage leaves, cut in half
2 cloves garlic, cut into slivers, or more to taste
8 ounces whole-wheat spaghetti
½ cup grated Parmesan cheese

Nutrition Info

702.9 calories
carbohydrate: 88.3 g
cholesterol: 39.3 mg
fat: 34.8 g
fiber: 14 g
protein: 20.6 g
saturatedFat: 12.8 g
servingSize: -
sodium: 509.2 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper, toss to coat. Spread into a single layer.

  3. Bake in the preheated oven until squash is browned and tender, about 30 minutes.

  4. Melt butter in a skillet over medium heat, cook and stir sage and garlic until sage is wilted, about 2 minutes.

  5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated, carefully fold in roasted squash mixture and Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.

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