Squash Pasta with Sage Lemon Butter
Serves 410 mins prep40 mins cook
This simple, flavorful fall pasta is packed with veggies and easy to whip up for dinner any night of the week.
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What you need
Instructions
0 Heat oven to 425 degrees F. 1 On a large sheet pan, toss squash with the olive oil and sprinkle liberally with salt and pepper. 2 Roast for 20-25 minutes until squash starts to soften and caramelize. 3 Meanwhile, cook pasta in a large pan of salted water until almost al dente. 4 Reserve 1 cup of the pasta water and strain the pasta. 5 When squash is done, add kale to the sheet pan and toss again before roasting for 5-10 minutes until kale is soft and all the vegetables are cooked through. 6 In empty pasta pot, over medium-low heat, add the butter and shallot and cook for 1-2 minutes. Add the chopped sage and lemon zest and cook for a minute more. 7 Transfer the reserved pasta to the pot along with the squash, kale, pasta water, and 1/4 cup parmesan and cook for 3-5 minutes until liquids have thickened around and into the pasta. 8 Finish with the lemon juice, 1/2 cup more of parmesan and lots of black pepper and serve.View original recipe