This butternut squash pasta shouts fall and special occasion, but it's still easy enough to cook on a weeknight.
Gonzo Jimenez, of Bake Squad fame, who created this recipe, claimed that the mixture of ingredients “transports back home to Argentina... to what my mom used to make.”
YIELDS:4-6 serving(s)TOTAL TIME:1 hr .
INGREDIENTS:1 large butternut squash, peeled, seeds scooped and discarded, and cut into 1" cubes1/4 c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper10 oz. pasta, such as cavatelli or gemelli1/2 c. (1 stick) salted butter4 cloves garlic1/4 c. chopped fresh sage1 c. roasted chopped walnuts1/2 c. crumbled gorgonzola2 Tbsp. cacao nibs (optional)
Step 1: Preheat the oven to 350 degrees. Squash should be tossed with two tablespoons olive oil and seasoned with salt and pepper on a large baking sheet.
DIRECTIONS:
Step 2: Roast for 35 to 40 minutes, or until soft and brown.
Step 3: In the meantime, make pasta in a big pot of boiling salted water. Save ½ cup of the pasta water after draining.
Step 4: Heat the butter and the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the walnuts, sage, and garlic; simmer for two minutes, stirring constantly, or until aromatic.
Step 5: Stir in the roasted butternut squash and simmer for 30 seconds, stirring. Add the cooked pasta, pasta water, and salt and pepper to taste. Mix until well blended.
Step 6: Add gorgonzola and, if using, cacao nibs to spaghetti.