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.
1 small butternut squash (about 1 1/2 lb.), peeled, seeded, cut into 1/2-inch cubes
2 tablespoons olive oil
1 pound spaghetti
2 tablespoons unsalted butter, melted
2 tablespoons finely chopped fresh sage
1/4 cup grated Parmesan
How to Make It
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.
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.