Pasta with Roasted Butternut Squash and Sage

Recipe by Gingerbear
READY IN: 45mins




  • Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
  • Place on a greased baking sheet.
  • Heat the oven to 350°, and roast the squash until soft.
  • Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
  • Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
  • Let cool.
  • In a hot skillet, toast the breadcrumbs.
  • (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
  • Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
  • Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
  • (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.