Spaghetti pasta with butternut squash and sage oil
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Who says pasta has to be served with tomato sauce? Not Marcela Valladolid, who makes spaghetti with butternut squash and sage butter. This simple dish combines the flavor of butternut squash with another strong flavor: aromatic sage. After the butter has melted, Marcela stirs in garlic and chopped herbs, creating a creamy sauce that coats each noodle. She also adds chopped hazelnuts and sprinkles the pasta with nutty Parmesan cheese, making this dish truly luxurious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium butternut squash, peeled and cut into 1 cm cubes (seeds removed)
- 1 bunch of collard greens or kale
- 450 g whole-wheat spaghetti or fusilli pasta
- 1 tbsp. l. olive oil
- Salt and ground black pepper
- 110 g butter
- 6 cloves of garlic, thinly sliced
- 1 cup chopped fresh sage (loosely packed)
- 1/2 cup toasted and chopped hazelnuts
- Grated Parmesan cheese for serving
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Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Place the pumpkin on a baking sheet, toss with olive oil, and season generously with salt and pepper. Bake until tender, about 30 minutes.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. - Meanwhile, melt the butter in a saucepan over medium-high 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, kale, and hazelnuts and stir.
Drain the pasta, place it in a saucepan, and mix all the ingredients well. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.
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