Spaghetti with Butternut Squash, Pine Nuts and Sage
The mellow flavor combination of roasted butternut squash, toasted pine nuts and fresh sage is rich and satisfying. Tossed with whole wheat spaghetti, a little butter and some freshly grated cheese it makes for a great meatless meal - just add a salad and you're good to go!
- 10 ounces whole wheat spaghetti
- 1 medium butternut squash
- 3 tablespoons olive oil, divided
- 3 tablespoons butter
- 3 tablespoons pine nuts
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh sage leaves, chopped
- Salt and freshly ground black pepper
- Parmigiano-Reggiano cheese
Preheat the oven to 375°F and line a baking sheet with parchment.
Cut the squash in half lengthwise, scoop out the seeds, peel, cut into 3/4-inch cubes and place in bowl. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and toss to coat. Arrange the squash on the baking sheet in a single layer. Roast until tender, 20 to 25 minutes.
While the squash is roasting, bring a large pot of salted water to boil for the pasta.
Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Add the pine nuts and cook until light golden in color, 2 minutes. Add the garlic and cook until fragrant and soft, 2 minutes more (do not brown). Remove the pan from the heat, stir in the sage leaves and set aside.
Cook the spaghetti according to package directions and drain.
Return the pan with the pine nuts and garlic to the heat. Add the butter and once melted, add the roasted squash. Add the spaghetti and toss gently. Taste and adjust seasoning as needed.
To serve, plate a portion of the pasta and top with a generous amount of grated Parmigiano-Reggiano.
Makes 4 servings
You can easily substitute a 12-ounce package of frozen butternut squash in place of fresh. Allow it to thaw partially (about 1 hour), then proceed as you would with the fresh squash. It may actually cook a little quicker, depending on the size of the cubes. Check it for tenderness after 15 minutes.