Pasta With Roasted Butternut Squash And Sage

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb pasta (fusilli, penne or your favorite pasta)
• 1 large butternut squash
• 2 tablespoons chopped fresh sage
• 1/2 cup breadcrumbs
• garlic (optional)
• 2 tablespoons parmesan cheese
• olive oil
• salt and pepper

Recipe

• 1 dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
• 2 place on a greased baking sheet.
• 3 heat the oven to 350°, and roast the squash until soft.
• 4 roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
• 5 remove from the oven and toss the squash with the chopped sage to infuse the flavor.
• 6 let cool.
• 7 in a hot skillet, toast the breadcrumbs.
• 8 (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.
• 9 cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
• 10 drain the pasta, then toss with the squash, breadcrumbs, parmesan cheese, and salt and pepper to taste.
• 11 (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.