Imagine a plate of pasta that captures the essence of fall in every single bite - creamy roasted butternut squash, crunchy toasted hazelnuts, and delicately crisp sage leaves dancing together on perfectly cooked spaghetti. This isn't just another recipe; it's a culinary journey that transforms humble ingredients into a restaurant-worthy masterpiece that will make your taste buds sing with joy. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this Roasted Squash Garlic Hazelnut Crispy Sage Spaghetti is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz spaghetti
- 1 medium butternut squash, diced
- 4 cloves garlic, minced
- 1/2 cup hazelnuts, chopped
- 10 sage leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Peel and dice the butternut squash into 1/2-inch cubes. Spread the squash cubes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is golden brown and tender.
- While the squash is roasting, toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, typically 8-10 minutes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Carefully fry the sage leaves in the same skillet with the garlic until crisp, about 15-20 seconds per side. Remove and set aside on a paper towel.
- Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- In the same skillet, combine the cooked spaghetti, roasted squash, toasted hazelnuts, and a splash of pasta water. Toss gently to combine, adding more pasta water if needed to create a light sauce.
- Season with additional salt and pepper to taste.
- Plate the pasta and top with crispy sage leaves. Serve immediately while warm.
Tips
- Choose a fresh, firm butternut squash for the best roasting results. Look for smooth, even-colored skin without blemishes.
- Toast your hazelnuts slowly and carefully - they can burn quickly! Watch them constantly and remove from heat the moment they become fragrant.
- Save some pasta water before draining - the starchy liquid is crucial for creating a silky, cohesive sauce that helps ingredients cling together.
- Use a large skillet when combining ingredients to ensure even coating and prevent overcrowding.
- For extra richness, consider adding a sprinkle of parmesan cheese or a drizzle of high-quality olive oil just before serving.
- Crisp sage leaves require attention - they'll turn bitter if overcooked, so remove them from the oil the moment they become crisp and golden.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
