Roasted Butternut Squash, Sage and Tre Stelle® Grana Padano Pasta
A healthy and comforting pasta dish for Fall. To impart a deeper, sweeter flavour, try using sweet potatoes.Prep Time:
45 minutes Ready In:
1 hour or less Serves:
Makes 2 - 4 servings
1 medium butternut squash, seeded, peeled and cut into 1” cubes 1 Vidalia onion, peeled and coarsely chopped 3 tbsp | 45 mL olive oil salt and black pepper to taste 1/4 cup | 60 mL butter 12 fresh sage leaves 2 cloves garlic, finely chopped 1 pkg whole wheat pasta 1/2 cup | 125 mL Tre Stelle® Grana Padano Cheese, finely grated
Preheat oven to 375ºF (190ºC). Place squash and onion in a large roasting pan, drizzle with olive oil and sprinkle with salt and black pepper; toss to coat. Roast for approximately 30 minutes or until tender and browned. Melt butter in a medium skillet over medium heat; add sage leaves and cook until butter begins to brown; remove sage leaves with a slotted spoon and place on a paper towel to drain, add garlic and cook briefly – approximately 1 minute; remove from heat. In a large pot of boiling salted water, add pasta and cook until ‘al dente’, drain well and place back in the pot. Add roasted squash/onion and browned garlic/butter mixtures, Grana Padano Cheese and sage leaves; stir carefully and serve.