Spaghetti with Butternut Squash Tomato Sauce
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10Prep Time Minutes
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35Total Time Minutes
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11Number of Ingredients
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6Servings
Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
Meanwhile, heat oil in large high-sided skillet set over medium heat; cook half of the sage for 1 to 2 minutes or until crispy. Transfer to plate; set aside.
Chop remaining sage. In same skillet, cook squash, onion, garlic, chopped sage, hot pepper flakes, salt and pepper for 3 to 5 minutes or until slightly softened. Stir in Hunt’s Heirloom® Crushed Tomatoes and broth; bring to boil. Cook for 12 to 15 minutes or until squash is tender and sauce thickens slightly.
Toss together pasta, reserved cooking liquid and Parmesan. Garnish with fried sage.
Substitute pumpkin or kabocha squash for butternut squash.
Spaghetti with Butternut Squash Tomato Sauce