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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer. | 3. Bake in the preheated oven until squash is browned and tender, about 30 minutes. | 4. Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes. | 5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		peeled seeded cut	63.0	16.366	1.4	0.14
onion	1		chopped	60.0	14.01	1.65	0.15
cashew	1	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt black pepper	to taste		ground	201.7333	0.0	44.88	1.1333
butter	1/4	cup		342.0	15.714	10.686	28.8
sage leaf	12		cut	201.7333	0.0	44.88	1.1333
garlic	2	cloves	cut	8.94	1.9836	0.3816	0.03
wheat spaghetti	8	ounces		201.7333	0.0	44.88	1.1333
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.