New this month
Get the Allrecipes magazine

Roasted Squash and Cashew Sage Pasta

 made it  |  0 reviews   |   photos

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


1 h servings 703 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven until squash is browned and tender, about 30 minutes.
  4. Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.
  5. 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.


  • Cook's Note:
  • Substitute almonds or pumpkin seeds for the cashews, if desired. Substitute any strong cheese for the Parmesan cheese, if desired.

Nutrition Facts

Per Serving: 703 calories; 34.8 g fat; 88.3 g carbohydrates; 20.6 g protein; 39 mg cholesterol; 509 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0