SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER

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Spaghetti Tossed with Butternut Squash and Sage Butter image

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 medium butternut squash, peeled and seeds removed, cut into 1/2-inch cubes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 pound spaghetti
8 tablespoons (1 stick) unsalted butter
6 cloves garlic, sliced thinly
1 cup loosely packed fresh sage, chopped
1/2 cup hazelnuts, toasted and chopped
Grated Parmesan, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
  • Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
  • Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.

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