Roasted Butternut Squash Spaghetti
Ingredients
The roasted butternut squash
-
1
large
butternut squash, cut into 1" cubes
-
1
tablespoon
neutral oil (vegetable, canola, or olive oil)
-
½
teaspoon
coarse salt
-
¼
teaspoon
black pepper
The pasta
-
8
ounces
dry spaghetti
-
¼
cup
extra virgin olive oil
-
1
tablespoon
Italian seasoning
-
¼
teaspoon
coarse salt
-
15
ounces
Great northern beans (1 can)
-
3
cups
fresh arugula, loosely packed
-
to taste
freshly grated Parmesan cheese
-
to serve
lemon wedges
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Toss butternut squash cubes with oil, salt, and pepper, then spread on the sheet pan.
- Roast the squash for 30-35 minutes until soft and golden, tossing halfway through.
- Cook the spaghetti in well-salted water according to package instructions, then drain.
- In the pot used for the pasta, heat olive oil, Italian seasoning, salt, and black pepper over medium heat for 30 seconds.
- Add the cooked spaghetti, roasted squash, and arugula to the pot, stirring to combine.
- Serve topped with extra black pepper, Parmesan, and a squeeze of lemon.
Nutrition Facts (estimated)
Servings
4 servings
Calories
578
Total fat
19g
Total carbohydrates
88g
Total protein
19g
Sodium
454mg
Cholesterol
0mg
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