Roasted Butternut Squash Pasta

Roasted Butternut Squash Pasta

from wendypolisi.com
40 min

This Roasted Butternut Squash Pasta offers the best of fall. With crispy sage and butternut squash you can't go wrong!

Ingredients

  • 12 ounces penne pasta
  • 1 1/2 pounds butternut squash (peeled and cut into cubes)
  • 2 tablespoons olive oil (divided)
  • 1/2 cup fresh sage
  • 1 cup diced red onion
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons butter (or dairy-free butter)
  • 3 ounces shaved parmesan cheese (or dairy-free parmesan)
  • 1/2 cup walnuts (toasted)

Directions

  1. 1

    Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  2. 2

    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.

  3. 3

    Cook pasta according to package directions.

  4. 4

    Meanwhile, heat 1 tablespoon of oil in a skillet. Fry sage until crispy, about two minutes. Remove sage from skillet.

  5. 5

    Add onion, garlic and red pepper flakes to the skillet. Season with salt and pepper and cook for 5 minutes

  6. 6

    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.