Description
A delicious pasta dish featuring roasted butternut squash and fresh sage, perfect for a comforting meal.
Ingredients
Scale
- 8 oz pasta of choice
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup fresh sage leaves, chopped
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente.
- In a large skillet, combine the roasted squash, vegetable broth, and nutmeg over medium heat.
- Add the cooked pasta and sage to the skillet, tossing to combine.
- If desired, stir in Parmesan cheese before serving.
- Serve warm and enjoy!
Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- This dish can be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg