Pasta With Butternut Squash and Sage

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place the squash on a baking sheet and roast until tender, about 25 minutes.

3. 3

   Meanwhile, bring a large ovenproof pot of lightly salted water to the boil.

4. 4

   Add the pasta and cook until al dente, about 11 minutes.

5. 5

   Drain, rinse and drain again.

6. 6

   Lower the oven to 350 degrees.

7. 7

   Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan.

8. 8

   Toss to mix well.

9. 9

   In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste.

10. 10

    Sprinkle the mixture over the top of the pasta.

11. 11

    Bake for 15 minutes.

12. 12

    Divide among 4 plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.