Roasted Butternut Squash Pasta
This Roasted Butternut Squash Pasta offers the best of fall. With crispy sage and butternut squash you can't go wrong!
Servings 6
Calories 466kcal
Ingredients
- 12 ounces penne pasta
- 1 ½ pounds butternut squash peeled and cut into cubes
- 2 tablespoons olive oil divided
- ½ cup fresh sage
- 1 cup diced red onion
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper
- 2 tablespoons butter or dairy-free butter
- 3 ounces shaved parmesan cheese or dairy-free parmesan
- ½ cup walnuts toasted
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, toss together butternut squash, 1 tablespoon olive oil, salt and pepper. Transfer to prepared baking sheet and cook for 25 minutes.
- Cook pasta according to package directions.
- Meanwhile, heat 1 tablespoon of oil in a skillet. Fry sage until crispy, about two minutes. Remove sage from skillet.
- Add onion, garlic and red pepper flakes to the skillet. Season with salt and pepper and cook for 5 minutes
- Add butter to the skillet and melt. Add cooked pasta and butternut squash and toss until coated. Transfer to serving plates and top with sage, parmesan and walnuts.
Nutrition
Calories: 466kcal | Carbohydrates: 59g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 270mg | Potassium: 610mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12465IU | Vitamin C: 25.2mg | Calcium: 290mg | Iron: 2.7mg