Roasted Squash and Sage Spaghetti

Roasted Squash and Sage Spaghetti - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Cheesy and Silky Smooth Pumpkin Sauce

Silky Smooth Butternut squash and Sage Spaghetti, is the perfect dish for a vegetarian supper. In Australia and England, we call squash pumpkin, so this is a butternut pumpkin. I know, confusing!

The flavours of northern Italy are married with the pasta of the south to create a delicious dish that is sure to please. The pumpkin and sage combine to create a silky smooth sauce that is perfect for coating the spaghetti. The Pecorino and mascarpone cheeses, add a touch of richness, and the red pepper flakes give it a bit of heat.

This dish is sure to become a new favourite in your home. Silky Smooth Pumpkin and Sage Spaghetti is quick and easy to make, and it is sure to please even the pickiest of eaters.

So what are you waiting for? This dish can be served with a side salad or some crusty bread. Enjoy!
Give this recipe a try tonight!

Ingredients

1 Butternut pumpkin (Squash)
5-6 cloves of garlic
24 sage leaves
3 tbsp Mascarpone cheese
1 tbsp olive oil
A little grated nutmeg
Half lemon
½ tsp red pepper flakes
11oz - 320g Spaghetti
1 cup grated pecorino cheese

Steps

Step 1
Cut the butternut squash (pumpkin) in half, remove seeds and drizzle with olive oil. Place in oven skin side up along with garlic cloves. Bake at 350°F – 180°C for 50-60 minutes or until soft.
Step 2
In a frying pan on high heat, add enough olive oil to cover the bottom and once hot, fry your sage leaves on each side until crispy. Set aside on kitchen towel or paper.
Step 3
Meanwhile get your pasta water ready. Bring to the boil with enough salt. Try and time your pasta cooking time so it’s ready at the same time the pumpkins are soft. Cook your pasta 2 minutes less than al dente.
Step 4
Once pumpkins are cooked, remove skins and place the flesh in blender, add the garlic clove flesh, simply by squeezing the skins, add half a lemon juice, the Mascarpone cheese, some grated nutmeg, salt & pepper, and two to three cups of the pasta cooking water, blitz all ingredients until smooth.
Step 5
In a large frying pan on high heat, add a little olive oil, chili flakes and shredded sage leaves. Fry for 30 seconds to release the aromas. Pour the blended butternut content into the pan. Drain and transfer pasta directly to sauce. Mix well, you may need to add a little more of the pasta cooking water for a saucy consistency. Cook 2 minutes until al dente.
Step 6
Turn heat off, add three quarter cup of grated pecorino cheese, mix again taste for seasoning, adjust if required, mix and serve immediately.
Step 7
Garnish with grated pecorino cheese and crispy fried sage leaves.

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