Wednesday, November 7, 2012

Spaghetti with Butternut Squash

When I chose my menu this week, I decided to go with some more fall tasting recipes. Fall is already my favorite season so why not enhance it by choosing some produce that really brings out autumn :)

Spaghetti with Butternut Squash


1 small butternut squash (about 1 1/2 lb), peeled, seeded, cut into 1/2 inch cubes
2 Tbsp olive oil
1 lb spaghetti
2 Tbsp unsalted butter, melted
2 Tbsp. finely chopped fresh sage
1/4 cup grated Parmesan


Preheat oven to 400F. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp salt to coat. Spread squash in a single layer and roast until soft, sitrring occasionally, about 25 minutes.

Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. Drain, reserving 1/2 cup of pasta coking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten. Serve immediately, topping with Parmesan.

Final Photo taken by Me :)

No comments:

Post a Comment