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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 1 small butternut squash (about 1 1/2 lb.), peeled, seeded, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- Salt
- 1 pound spaghetti
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped fresh sage
- 1/4 cup grated Parmesan
Method
- Preheat oven to 400°F. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp. salt to coat. Spread squash in a single layer and roast until soft, stirring occasionally, about 25 minutes.
- Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. 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. Serve immediately, topping with Parmesan.
