Description
A comforting pasta dish featuring roasted butternut squash, fresh sage, and toasted walnuts, perfect for autumn.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz pasta (such as fettuccine or your choice)
- 1/4 cup fresh sage leaves
- 1/2 cup walnuts, chopped
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread onto a baking sheet and roast for about 25 minutes, or until tender.
- Cook the pasta according to package instructions until al dente.
- Toast the walnuts in a frying pan over medium heat until fragrant, about 5 minutes.
- Combine the roasted squash, cooked pasta, fresh sage, and toasted walnuts.
- Serve warm, topped with grated Parmesan cheese.
Notes
This dish can be made vegan by substituting Parmesan cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
Keywords: butternut squash, pasta, sage, autumn recipe, vegetarian recipe