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Ingredients
- 1Â 1/4 lb winter squash, peeled,
- Â Â cut into 1/2-inch cubes, (about 3 c.)
- 2 lrg sage leaves plus, minced, up to 4
- 1 x leaf, chopped
- 2 tsp canola oil
- Â Â Salt and pepper, to taste
- 12 ounce spaghetti
- Â Â (eggless if you like)
- 2 Tbsp. pine nuts
- 1Â 1/2 c. vegetable stock
Directions
- Makes 4 servings
- An autumn dish with southwest flavors. If you cannot find fresh sage, substitute 1/2 tsp. dry. Mix 2/3 with squash for baking and sprinkle the rest over top for garnish. Butternut is the quickest winter squash to fix, but Sweet Mama, Delicata, and Acorn are also delicious.
- 1. Preheat oven to 425 F. Set a large pot of water to boil.
- 2. In a large bowl, combine squash, minced sage, oil, salt, and pepper. Toss to mix. Spread squash in one layer on a large nonstick baking sheet. Roast for 20 min till soft and brown on the outside, stirring once after 10 min.
- 3. While squash roasts, cook spaghetti according to package directions.
- 4. In a dry nonstick skillet, saute/fry pine nuts over medium-high heat till golden, 2 to 3 min. Remove from skillet and set aside. In the same skillet, heat vegetable stock to a simmer; keep hot.
- 5. When pasta is done, drain well and place in a serving bowl. Add in squash, pine nuts, and vegetable stock. Toss to mix and sprinkle with chopped sage.
- OVO/VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 50 | 13% |
| Total Fat 5.89g | 7% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 362mg | 15% |
| Potassium 561mg | 16% |
| Total Carbs 73.7g | 20% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.35g | 4% |
| Protein 12.49g | 20% |
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