Roasted Butternut Squash Pasta
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Roasted Butternut Squash Pasta
Report
This roasted butternut squash pasta recipe is sure to become a favorite this fall! Butternut squash, warm spices, sage, and a brown butter sauce makes this easy pasta recipe a winner.
Share:
Ingredients
- 1 butternut squash peeled & cut into 3/4" pieces, medium
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 8 ounces orecchiette pasta uncooked
- 2 tablespoons butter
- 1 tablespoon sage chopped, fresh
- Parmesan Cheese freshly grated, optional
Instructions
- Preheat oven to 400F and move the rack to the middle position.
- Prep your butternut squash and add the pieces to a large baking sheet. Sprinkle the squash with the cinnamon, nutmeg, garlic powder, and salt & pepper. Add the olive oil and toss until everything is coated. Bake for 25-30 minutes, stirring halfway, or until the squash is cooked and lightly browned.
- Boil a generously salted pot of water and cook the orecchiette according to package directions.
- When the squash is about done, melt the butter in a skillet over medium-high heat. Fry the sage for 2 minutes. Remove the pan from the heat. The sage will be crispy and the butter lightly browned (this is good - it adds a lovely nutty flavor to the dish).
- Add the squash to the skillet along with 2 tablespoons of the pasta water and the drained orecchiette. Toss everything together and serve immediately with freshly grated parmesan if desired.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
