Pasta With Butternut Squash and Sage

Ingredients

• 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes
• 1 pound bow-tie pasta
• 4 teaspoons melted unsalted butter
• ½ cup chicken broth, homemade or low-sodium canned
• 2 tablespoons, plus 2 teaspoons, chopped fresh sage
• 2 ½ teaspoons salt
• 1 teaspoon freshly ground pepper, plus more to taste
• 3 tablespoons freshly grated Parmesan cheese
• ½ cup dry bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    571 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 22 grams protein; 17 milligrams cholesterol; 1330 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 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.

45 minutes