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Roasted Squash and Cashew Sage Pasta

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"Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve."
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1 h servings 703
Original recipe yields 4 servings


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  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 88.3 20.6 39 509 Full nutrition

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