The ingredient list now reflects the servings specified
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.
Substitute almonds or pumpkin seeds for the cashews, if desired. Substitute any strong cheese for the Parmesan cheese, if desired.
703 calories; 34.8 g total fat; 39 mg cholesterol; 509 mg sodium. 88.3 g carbohydrates; 20.6 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.