Roasted Butternut Squash with Sage and Butter sauce


Roasted Butternut Squash with Sage and Butter sauce

Invite your friend to taste the DitaliniRigats pasta mixed with Sage leaves, butternut squash and pine nuts, garnished with Parmesan cheese. Ingredients:

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    20 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


½ pack Goody Ditalini Rigats pasta
130 g Squash, chopped
1 tbsp Olive oil
2 cloves garlic, thinly sliced
10 Sage leaves
1 Red onion, small and sliced
½ tsp Chili flakes
30 g Butter
3 tbsp Pine nuts
20 Sage leaves
2 tbsps Parmesan cheese


1.Preheat the oven to 200oC
2.Put the squash in olive oil with garlic, sage leaves, onion slices and chili flakes, and then season with sea salt and pepper. Place on a baking sheet and roast in the oven until the butternut squash becomes crispy. Rotate the pan half way through baking.
3.Cook the Digatilini Rigats according to package instructions. Drain and set aside. 
4.Heat butter in a frying pan till it becomes foamy. Fry the pine nuts until they turn golden. Remove from pan and set aside. Add the sage leaves to the pan and fry until crispy. Remove half the leaves from the pan. Add the squash and pasta; toss to combine. Crush the remaining sage leaves on top and sprinkle with parmesan cheese to serve.