Roasted Butternut Squash Pasta
Ingredients
The pasta
The sauce
-
1½
pounds
butternut squash, peeled and cut into cubes
-
2
tablespoons
olive oil
-
½
cup
fresh sage
-
1
cup
diced red onion
-
2
teaspoons
minced garlic
-
¼
teaspoon
crushed red pepper
-
2
tablespoons
butter or dairy-free butter
-
3
ounces
shaved parmesan cheese or dairy-free parmesan
The garnish
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper, then transfer to the baking sheet and roast for 25 minutes.
- Cook the pasta according to package directions.
- In a skillet, heat 1 tablespoon of olive oil and fry the sage until crispy, then remove from the skillet.
- Add the onion, garlic, and red pepper flakes to the skillet, season with salt and pepper, and cook for 5 minutes.
- Add butter to the skillet and let it melt, then add the cooked pasta and roasted butternut squash, tossing to combine.
- Serve topped with fried sage, parmesan, and walnuts.
Nutrition Facts (estimated)
Servings
6
Calories
466
Total fat
19g
Total carbohydrates
59g
Total protein
15g
Sodium
270mg
Cholesterol
19mg
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