Butternut Squash and Sage Pasta

Ingredients

• Whole wheat pasta

  dry

  8 oz or 227g

• Olive oil

  1 tbsp or 14g

• Butternut squash

  winter, raw

  1 cup, cubes or 140g

• Salt

  table

  1 dash or 0.4g

• Ground sage

  1 tsp or 0.7g

• Cinnamon

  ground

  ½ tsp or 1g

• Parmesan cheese

  shredded

  2 tbsp or 10g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions, then reserve about 1/2 cup of the cooking water and drain.
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the butternut squash and a pinch of salt; cook, stirring occasionally, until tender and lightly browned, 8–10 minutes. If the pan dries out, add a splash of water and cover briefly to steam.
3. Stir in the ground sage and cinnamon and cook until fragrant, 30–60 seconds.
4. Add the drained pasta to the skillet and toss to coat, loosening with a splash or two of the reserved pasta water until the sauce clings and looks glossy.
5. Remove from the heat and fold in the Parmesan until melted and creamy. Adjust seasoning to taste and serve warm.