Measurements

• 1 medium butternut squash
• 12 oz pasta
• 10 fresh sage leaves
• 2 tbsp olive oil
• 3 cloves garlic
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• 2 tbsp butter
• 1 medium onion
• 1 cup vegetable broth

Preparation Method

• 1. Preheat oven to 400°F (200°C).
• 2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper.
• 3. Spread squash on a baking sheet and roast for 25-30 minutes until tender.
• 4. Cook pasta according to package instructions; drain and set aside.
• 5. In a large skillet, heat 1 tbsp olive oil and butter over medium heat.
• 6. Add chopped onion and cook until translucent, about 5 minutes.
• 7. Stir in minced garlic and cook for 1 minute.
• 8. Add roasted squash and vegetable broth to the skillet.
• 9. Simmer for 5 minutes, then mash some squash for a creamy texture.
• 10. Add cooked pasta to the skillet and toss to combine.
• 11. Stir in fresh sage leaves and grated Parmesan cheese.
• 12. Season with additional salt and black pepper to taste.
• 13. Serve warm, garnished with extra Parmesan if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.