Spaghetti With Butternut Squash
- 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
- Preheat oven to 400u0b0F. 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.
butternut, olive oil, salt, spaghetti, unsalted butter, fresh sage, parmesan
Taken from www.myrecipes.com/recipe/spaghetti-butternut-squash (may not work)