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Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes 1 large onion, coarsely chopped 1 cup whole cashews 1 tablespoon olive oil, or as needed salt and ground black pepper to taste ¼ cup butter 12 fresh sage leaves, cut in half 2 cloves garlic, cut into slivers, or more to taste 8 ounces whole-wheat spaghetti ½ cup grated Parmesan cheese

Nutrition Info

702.9 calories carbohydrate: 88.3 g cholesterol: 39.3 mg fat: 34.8 g fiber: 14 g protein: 20.6 g saturatedFat: 12.8 g servingSize: - sodium: 509.2 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in the preheated oven until squash is browned and tender, about 30 minutes.
Melt butter in a skillet over medium heat, cook and stir sage and garlic until sage is wilted, about 2 minutes.
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.

4 servings

Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.