Spaghetti with Butternut Squash
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Ingredients
1 small pumpkin nut (about 1 1/2 pounds), peeled, seeded, cut into 1/2-inch thick cubes
2 tablespoons olive oil
Salt
1 pound of spaghetti
2 tablespoons melted unsalted butter
2 tablespoons finely chopped fresh sage
¼ cup grated parmesan cheese
To make
Pumpkin nut spaghetti adds seasonal flavor to a classic family favorite - for just $ 1 a serving! This one-course dish goes equally well with linguini or penne.
Preheat the oven to 400ºF. Line a baking sheet with strong aluminum foil. Place the pumpkin on a baking sheet, drizzle with oil and 1/4 teaspoon salt to coat. Place the pumpkin in a single layer and cook until soft, stirring occasionally, about 25 minutes.Bring a large pot of salted water to a boil. Cook the spaghetti until soft, about 10 minutes, or as directed on the package. Drain, reserving 1/2 cup of water for cooking pasta. Return the spaghetti to the pan and add the pumpkin, butter, and sage. Stir, adding water to moisten as needed. Serve immediately, sprinkled with parmesan cheese.
Preheat the oven to 400ºF. Line a baking sheet with strong aluminum foil. Place the pumpkin on a baking sheet, drizzle with oil and 1/4 teaspoon salt to coat. Place the pumpkin in a single layer and cook until soft, stirring occasionally, about 25 minutes.Bring a large pot of salted water to a boil. Cook the spaghetti until soft, about 10 minutes, or as directed on the package. Drain, reserving 1/2 cup of water for cooking pasta. Return the spaghetti to the pan and add the pumpkin, butter, and sage. Stir, adding water to moisten as needed. Serve immediately, sprinkled with parmesan cheese.
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Author:Admin
Published: 11/20/2023 10:00 PM
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