SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER
Steps:
- Preheat the oven to 400 degrees F.Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 783
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
kaleem tabassum
tabassum_k@yahoo.comOverall, I thought this dish was just okay. I wouldn't make it again.
TAMOOR ZAFAR
zafar-t94@hotmail.comThis dish was a bit too expensive to make. I think I would use less expensive ingredients next time.
Livhuwan Mashavha
mashavha-l@gmail.comThe spaghetti was a bit overcooked for my taste. I would cook it for a shorter amount of time next time.
Xato Tamamiani
xato@hotmail.comI found this dish to be a bit bland. I would add some more spices next time.
Mpho Victoria
v-mpho45@gmail.comThe butternut squash took longer to roast than the recipe said. I had to add an extra 10 minutes to the cooking time.
Bakhtawar Shaikh
s.b@aol.comThis dish was a bit too oily for my taste. I think I would use less butter next time.
Reyhma Winrass
reyhma-winrass@gmail.comI'm not a huge fan of sage, so I omitted it from the recipe. The dish was still very good, but I think it would have been even better with the sage.
Kishor Thapa
thapa.kishor76@hotmail.comI made this dish vegan by using a vegan butter and vegan Parmesan cheese. It was still very delicious!
Mahmud Mahin
mmahin@aol.comI used a whole wheat spaghetti and it worked great! The dish was still very flavorful and the whole wheat pasta added a nice texture.
nwobu chinaza
nwobu_c@hotmail.comI roasted the butternut squash with some rosemary and thyme and it added a nice herbal flavor to the dish.
Shin Chan
chan_shin89@hotmail.comI used brown butter instead of regular butter and it gave the dish a nutty flavor that I really enjoyed.
Simon Getachew
getachewsimon@gmail.comI added some crumbled bacon to the sage butter and it was amazing! The bacon added a nice smoky flavor to the dish.
Nourhan Mubarak
mubarak64@gmail.comI made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pasta dish.
Bk Saheen
saheen@gmail.comThis dish was easy to make and turned out great! I used a pre-cut butternut squash from the grocery store, which saved me a lot of time. The sage butter was a nice touch and really made the dish.
Terence Koenze
koenze.terence@yahoo.comI'm not usually a fan of butternut squash, but this dish changed my mind. The squash was roasted to perfection and had a slightly caramelized flavor that paired well with the sage butter. I'll definitely be making this again.
Adnan Nanji
nanji_adnan76@yahoo.comThis was an amazing dish! The combination of the sweet butternut squash, the savory sage butter, and the al dente spaghetti was perfect. I'll definitely be making this again.