-
-
My review
Roasted Squash and Cashew Sage Pasta
2 made it |
0 reviews
| 0 photos
0
LauriePat
"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.
Ingredients
1 h servings 703Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until squash is browned and tender, about 30 minutes.
- Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.
- 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.
Footnotes
- Cook's Note:
- Substitute almonds or pumpkin seeds for the cashews, if desired. Substitute any strong cheese for the Parmesan cheese, if desired.