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
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kaleem tabassum
[email protected]Overall, I thought this dish was just okay. I wouldn't make it again.
TAMOOR ZAFAR
[email protected]This dish was a bit too expensive to make. I think I would use less expensive ingredients next time.
Livhuwan Mashavha
[email protected]The spaghetti was a bit overcooked for my taste. I would cook it for a shorter amount of time next time.
Xato Tamamiani
[email protected]I found this dish to be a bit bland. I would add some more spices next time.
Mpho Victoria
[email protected]The butternut squash took longer to roast than the recipe said. I had to add an extra 10 minutes to the cooking time.
Bakhtawar Shaikh
[email protected]This dish was a bit too oily for my taste. I think I would use less butter next time.
Reyhma Winrass
[email protected]I'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
[email protected]I made this dish vegan by using a vegan butter and vegan Parmesan cheese. It was still very delicious!
Mahmud Mahin
[email protected]I 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
[email protected]I roasted the butternut squash with some rosemary and thyme and it added a nice herbal flavor to the dish.
Shin Chan
[email protected]I used brown butter instead of regular butter and it gave the dish a nutty flavor that I really enjoyed.
Simon Getachew
[email protected]I added some crumbled bacon to the sage butter and it was amazing! The bacon added a nice smoky flavor to the dish.
Nourhan Mubarak
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.