Butternut Squash and Sage Pasta

6 cups butternut squash, cut into small cubes
2 1/2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1 pound bowtie pasta
3 tablespoons butter
2 cloves garlic, finely chopped
1/3 cup chopped, fresh sage leaves
1/2 cup grated Parmesan cheese


Preheat the oven to 375F.

Toss the squash with the oil and cinnamon. Arrange the prepared squash in a single layer on a foil-lined baking sheet, and then roast it, stirring once, for 25 to 30 minutes, until the squash turns golden brown.

While the squash is roasting, boil the pasta according to the package directions and sauté the garlic in 3 tablespoons butter just until tender. Add the sage to the butter and sauté it for 2 minutes.

Add the pasta to the sage-butter and sauté it just starts to turn brown around the edges. Add the roasted butternut squash to the mixture and cook it for an additional 3 minutes. Serve the butternut squash and sage pasta hot, garnished with Parmesan cheese.

This butternut squash and sage pasta recipe makes 3 to 4 servings.



From the Full Moon Native recipe files