How To Make Spaghetti In A Delicious Roasted Butternut Squash And Sage Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing fat.

Preheat the oven to 400°F (200°C).

Peel and cube the butternut squash.

Toss the squash with olive oil, salt, and black pepper on a baking sheet.

Roast the squash in the oven until tender and caramelized, about 25-30 minutes.

While the squash is roasting, cook the spaghetti according to package instructions until al dente.

In a large skillet, heat olive oil over medium heat.

Add chopped onion and garlic to the skillet, sauté until translucent, about 3-4 minutes.

Add the roasted butternut squash to the skillet, stirring to combine.

Pour in vegetable broth and bring to a simmer, cooking for 5 minutes.

Add fresh sage, nutmeg, and red pepper flakes, stirring well.

Use a fork to mash some of the squash to create a creamy sauce texture.

Toss the cooked spaghetti into the sauce, adding lemon juice and mixing well.

Season with additional salt and pepper to taste.

Serve hot, garnished with grated Pecorino and mascarpone cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens