Ingredients:

  • 1 lb whole wheat spaghetti
  • 1 large butternut squash
  • 5 sage leaves
  • 1 tsp cinnamon
  • 1 large shallot
  • 4 tbsp butter
  • 2 cups chicken stock or vegetable stock
  • WVOO Butternut Squash Seed Oil (3 tsp for Squash + 3 Tbsp for stock mixture)
  • Salt & pepper
  • 1 cup seasoned breadcrumbs
  • grated pecorino Romano cheese
  • Shaved Parmesan cheese
  • Parsley for garnish

Directions

Preheat over to 350ËšF. Cube the butternut squash into 1/2″ cubes, removing all seeds and skin. Coat a large cookie sheet with WVOO Butternut Squash Seed Oil. Sprinkle with salt, pepper and cinnamon. Cook for about 15 minutes, or until the squash is soft. Remove from the oven and set aside.

Meanwhile, dice the shallot and sauté in a braising pan with butter until soft, Add the WVOO Butternut Squash Seed Oi, chick or vegetable stock, Pecorino cheese, salt and pepper and sage leaves, over a low heat. Add the cooked squash to the mixture. simmer for 10 minutes.

Boil the pasta until al dente. Reserve approximately 1 cup of the salted pasts water before draining the pasta. After draining, combine pasta and reserved water into the braising pan and gently mix everything together. In a small frying pan heat one tablespoon of WVOO Butternut Squash Seed Oil and gently toast the seasoned breadcrumbs, to sprinkle on top of each serving of pasta.

Garnish each serving with additional shaved Parmesan cheese and freshly chopped parsley. Enjoy!