meatless mondays . #6 {butternut squash spaghetti}

After a quick trip to Vegas and Super Bowl Sunday, basically a weekend filled with food, food and more food, pasta would seem an unlikely choice for today’s dinner.  But Goldfarb has an early workout appointment in the morning and needed good carbs.  Opted for a light pasta, no sauce.  Only seven ingredients and ready in 20 minutes!  This recipe from Ross Dobson’s Market Vegetable can be made with any winter squash.  It is full of flavor and doesn’t leave you feeling weighed down.   Which is perfect because  if I don’t run tomorrow I will probably explode. 

Spaghetti w/Butternut Squash, Sage + Pecorino

¼ cup light olive oil
14 oz. butternut squash, peeled, seeded and cut into thin wedges
2 garlic cloves, chopped
10-12 small fresh sage leaves
14 oz. spaghetti
handful of flat-leaf parsley, chopped
½ cup Pecorino Romano, grated

Heat oil in a skillet over high heat.  Carefully add the squash and cook for 5 minutes, stirring often.  Allow the squash to get golden but not break down.  Add garlic and sage; cook for 2 minutes.  Remove from heat, cover and allow to sit while you cook pasta according to package instructions.   Drain spaghetti and add to warm squash mixture.  Add parsley and half the Pecorino.  Season with salt and pepper.  Serve immediately with remaining cheese sprinkled on top.

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