Pasta With Butternut Squash and Sage
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium butternut squash, peeled, seeds and fibers scooped out, cut into ½-inch cubes
- 1pound bow-tie pasta
- 4teaspoons melted unsalted butter
- ½cup chicken broth, homemade or low-sodium canned
- 2tablespoons, plus 2 teaspoons, chopped fresh sage
- 2½teaspoons salt
- 1teaspoon freshly ground pepper, plus more to taste
- 3tablespoons freshly grated Parmesan cheese
- ½cup dry bread crumbs
Nutritional analysis per serving (4 servings)
673 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 128 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 23 grams protein; 984 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
- Step 2
Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, ½ teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, ½ teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.
Private Notes
Comments
I realize this is supposed to be a low fat recipe. But even after I made the mistake of reading 4 Tbsp. of butter rather than 4 tsp., the pasta just dried out in the oven -- the breadcrumbs didn't brown or get crunchy but the pasta did & not in a good way. I ended up making alfredo sauce the next day to make the leftovers edible. Which obviously defeats the low fat idea. So... if you want the low fat, I'd skip the breadcrumbs & baking step, just mix the roasted squash with the sauce ingredients
I read the first note and didn’t bake as suggested. I did add roasted,chopped walnuts for extra protein and instead of chicken broth I used mushroom broth...just because I had it. I added Parmesan cheese mixed it in, then added it again on top and let it rest in a warm (not hot...170 degrees) oven for 4 minutes to let it meld a bit.
Made whole pound by could have used twice as much squash and a lot more broth as is was dry. I think I like to brown the sage and cooked squash in butter and toss with pasta to coat it. Could leave the bread crumbs out more parm. But tasty.
I've made this a number of times for friends and family. I usually don't put in an entire lb. of pasta as I find it to be too much. And I increase the butter so to hell with low fat. Also, I increase the parmesan of course. However, it would be nice if they actually quantified the amount of squash for new to the recipe cooks -- 2 medium is in the eye of the beholder. Family love, love, love this dish. Sometimes I throw in toasted walnuts too.
I read the first note and didn’t bake as suggested. I did add roasted,chopped walnuts for extra protein and instead of chicken broth I used mushroom broth...just because I had it. I added Parmesan cheese mixed it in, then added it again on top and let it rest in a warm (not hot...170 degrees) oven for 4 minutes to let it meld a bit.
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