loveandlemons4.9
Butternut Squash Pasta with Walnuts & Sage
This cozy butternut squash pasta is easy to make and is full of cozy fall flavor! Serve it for a healthy weeknight dinner or date night in.
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350 degrees. Roast the butternut squash cubes with a little olive oil, salt, and pepper for about ⏱️ 20 minutes, or until they're soft and mostly cooked through. Remove from the oven and set aside.
2
Cook pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.
3
Meanwhile, heat a medium skillet over medium heat. Add the olive oil and butter, then add the shallot and cook until translucent. Add the chopped sage and cook for another ⏱️ 30 seconds, then add the walnuts, chickpeas, butternut squash cubes, garlic, salt, and pepper. Cook until the chickpeas and squash brown a bit (but before the garlic burns).
cubed butternut squash2 cupsbutter (or vegan butter or more olive oil)1 tablespoon
4
Add a big squeeze of lemon and a good splash of balsamic and stir.
Big squeeze of lemon
5
Add the cooked pasta and spinach. Use tongs to gently toss the pasta with everything in the pan, allowing the greens to wilt. Add pasta water to help loosen it (I used about ¼ cup).
6
Add some grated pecorino at this step if you wish.
7
Remove from heat, then stir in the chopped parsley.
8
Taste and adjust seasonings and serve with extra grated cheese.
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