Spaghetti with Butternut Squash

Spaghetti with Butternut Squash Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Spaghetti with Butternut Squash adds seasonal flavor to a classic family-favorite meal—for under $1 a serving! This one-dish meal works equally well with linguine or penne.

 

Yield:

Serves 6

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes
Total: 40 Minutes

Nutritional Information

Calories 428
Fat 11 g
Satfat 4 g
Protein 12 g
Carbohydrate 71 g
Fiber 4 g
Cholesterol 14 mg
Sodium 263 mg

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

Preparation

1. Preheat oven to 400ºF. 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.

2. 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.

Note:

January 2014
Also featured in: All You, February 2012;
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