Roasted Squash And Cashew Sage Pasta Recipe

Name: Roasted Squash And Cashew Sage Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash - peeled, seeded, and cut into 1-inch cubes; 1 large onion, coarsely chopped; 1 cup whole cashews; 1 tablespoon olive oil, or as needed; salt and ground black pepper to taste; 1/4 cup butter; 12 fresh sage leaves, cut in half; 2 cloves garlic, cut into slivers, or more to taste; 8 ounces whole-wheat spaghetti; 1/2 cup grated Parmesan cheese

Servings: persons

1
Preheat oven to 375 degrees F (190 degrees C).
2
Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer.
3
Bake in the preheated oven until squash is browned and tender, about 30 minutes.
4
Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.
5
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut squash - peeled, seeded, and cut into 1-inch cubes, 1 large onion, coarsely chopped, 1 cup whole cashews, 1 tablespoon olive oil, or as needed, and more.

Yes, Roasted Squash And Cashew Sage Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Squash And Cashew Sage Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions