This was such a good fall pasta dish! I found these spätzle egg noodles in Aldi (always a good spot for finding random German things). Browned butter sauce, egg noodles and roasted squash are a very good combination, but I wondered if I could make it somewhat heart-healthier…
by drastically cutting the fat and swapping heart-healthy olive oil for half the butter.
It turned out well! Very autumnal! I didn’t really miss the extra butter at all.
Fried sage is especially awesome on this. I have an extremely happy & thriving sage plant in my yard. I suppose the sage is probably optional, but I highly recommend. Dried sage will probably work, but it won’t be as crunchy and awesome as fried sage leaves.
Egg Noodles With Roasted Butternut Squash
Servings: 4
Calories: 395kcal
Ingredients
- 2 cups butternut squash cut into ¾" cubes
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 8 ounces uncooked egg noodles (I used Aldi spaetzle)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 fresh sage leaves
- ¼ cup pine nuts
- ½ cup fat free half and half
Instructions
- Preheat the oven to 400 °F. Lightly spray a foil-lined baking sheet with nonstick spray.
- Toss the butternut squash cubes with 1 teaspoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread the butternut squash in an even layer on the prepared baking sheet and roast for 30 minutes, stirring once at the 15-minute mark.
- While the squash is roasting in the oven, boil a pot of water and cook the noodles according to package instructions
- Meanwhile, heat the butter and olive oil in a skillet over medium heat. Add the sage leaves and fry them until they are very crispy.
- After the sage leaves are crispy, pull them out of the skillet and transfer to a paper towel.
- Add the pine nuts to the skillet and cook them around for a minute or two until the butter turns to turn lightly brown.
- Remove the skillet from the heat and stir the half and half into the oil/butter/pine nut mixture.
- Pour the sauce over the cooked noodles and toss with the roasted squash cubes. Crumble the fried sage leaves over the top, and give it another stir.
