Roasted Squash and Cashew Sage Pasta

Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 703 Calories

Ingredients

• ¼ cup butter
• ½ cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 large onion, coarsely chopped
• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 8 ounces whole-wheat spaghetti
• 1 cup whole cashews
• 12 fresh sage leaves, cut in half
• 2 cloves garlic, cut into slivers, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 3

Bake in the preheated oven until squash is browned and tender, about 30 minutes.

Step 4

Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.

Step 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.