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Egg Noodles With Roasted Butternut Squash

Total Time30 minutes
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.