ROASTED SQUASH AND CASHEW SAGE PASTA

Roasted Squash and Cashew Sage Pasta image

Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.

Provided by LauriePat

Categories World Cuisine European Italian

Time 1h

Yield 4

Number Of Ingredients 10

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Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 large onion, coarsely chopped
1 cup whole cashews
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
¼ cup butter
12 fresh sage leaves, cut in half
2 cloves garlic, cut into slivers, or more to taste
8 ounces whole-wheat spaghetti
½ cup grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer.
Bake in the preheated oven until squash is browned and tender, about 30 minutes.
Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 88.3 g, Cholesterol 39.3 mg, Fat 34.8 g, Fiber 14 g, Protein 20.6 g, SaturatedFat 12.8 g, Sodium 509.2 mg, Sugar 11.1 g