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Spaghetti with Butternut Squash

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Cook time 25 mins
Total time 40 mins
Yield Serves 6
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. 

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

Nutrition Information

  • calories 428
  • fat 11 g
  • satfat 4 g
  • protein 12 g
  • carbohydrate 71 g
  • fiber 4 g
  • cholesterol 14 mg
  • sodium 263 mg

How to Make It

  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.

Also appeared in: All You, February, 2012;