Spaghetti Tossed With Butternut Squash And Sage Butter

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.

3. 3

   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.

4. 4

   Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.

5. 5

   Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.

* Per serving · 4 servings · Values may vary.

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