Butternut Squash and Arugula Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A delicious pasta dish with beautiful, sweet, oven roasted butternut squash
Ingredients
Squash
  • 1 medium butternut squash, peeled, cubed about 5 cups
  • ½ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons fresh sage, chopped
Pasta
  • 1 pound spaghetti noodles
  • 6 cups fresh baby arugula
  • 1 tablespoon minced garlic
  • 1 cup finely chopped yellow onion
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts (or almond slivers), toasted
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Instructions
For the butternut squash
  1. Preheat oven to 400 degrees
  2. Toss cubed butternut squash with olive oil, kosher salt, pepper and fresh sage
  3. Spread onto a sheet pan and bake for 30 minutes, stirring once, until squash is tender and golden. Set aside
  4. Cook pasta until al dente. Reserve ¼ cup pasta water.
  5. In a large pan, heat olive oil and add in garlic and onions. Mix in the arugula until wilted and stir in the cooked spaghetti noodles. Add ¼ cup reserved pasta water.
  6. Add the butternut squash, pine nuts and Parmesan cheese
  7. Toss until all noodles are evenly coated
  8. Sprinkle on more Parmesan, if desired
  9. Place in serving dish and enjoy!
Recipe by Amanda's Plate at http://amandasplate.com/butternut-squash-and-arugula-pasta/