This easy pasta recipe uses whole wheat spaghetti tossed with cubes of roasted butternut squash, toasted pine nuts, garlic, fresh sage and butter to make a soul-satisfying meatless dinner with rich, nutty flavor.
Spaghetti with Roasted Butternut Squash and Sage
- 10 ounces whole wheat spaghetti
- 1 medium, 1 to 1-1/4 lb butternut squash (or frozen, see notes)
- 3 tablespoons olive oil, divided
- 3 tablespoons pine nuts, pignoli
- 4 cloves garlic, minced
- 2 to 3 tablespoons fresh sage leaves, finely chopped
- 3 tablespoons butter
- Salt and freshly ground black pepper
- Parmesan or Romano cheese for grating
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper. Cut the squash in half lengthwise, scoop out the seeds, peel, cut into 1/2-inch cubes.
- Arrange the squash on the baking sheet in a single layer, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 to 20 minutes or until the squash is tender when pierced with a knife.
- 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 large frying pan over medium heat. Add the pine nuts, garlic and chopped sage and cook until the garlic is barely golden, 2 minutes (do not brown). Remove the pan from the heat and set aside.
- Cook the spaghetti according to package directions, reserve 1/4 cup of the cooking liquid and drain.
- Return the pan with the pine nuts and garlic to the stove over medium heat. Add the butter and heat until foamy.
- Add the roasted squash, spaghetti and 2 tablespoons of the reserved pasta liquid. Toss gently, season to taste with salt and pepper and add the balance of the pasta liquid if needed.
- To serve, plate individual portions of pasta and top with grated cheese.