Mediterranean Squash Pasta

Roasted Butternut Squash

• 3 cups butternut squash (peeled and cut into ½-inch cubes)
• 1 tablespoon avocado oil (for roasting)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (fine, freshly ground)

Pasta

• 12 ounces linguine
• kosher salt (for pasta water)
• 6 tablespoons unsalted butter
• 2 tablespoons sage (chiffonade)
• 1 can cannellini beans (drained and rinsed)
• ¾ cup green olives (sliced)
• ½ cup parmesan cheese (freshly grated)
• ½ cup reserved pasta water, as needed
• black pepper (coarse, freshly ground, to taste)

Garnish

• lemon (wedges)
• ½ cup parmesan cheese (freshly grated)

Instructions

1. Roast the Squash: Preheat the oven to 425°F. Toss the butternut squash with avocado oil, kosher salt, and black pepper. Spread onto a baking sheet and roast for 22–28 minutes, turning once, until tender and lightly browned.3 cups butternut squash, 1 tbsp avocado oil, ½ tsp kosher salt, ¼ tsp black pepper
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup of pasta water, then drain.12 oz linguine, kosher salt, ½ cup pasta water
3. Brown the Butter: While the pasta cooks, melt the butter in a large skillet over medium heat. Cook for 3–5 minutes, swirling the pan, until the butter foams, smells nutty, and turns golden brown.6 tbsp butter
4. Add the Sage, Beans, and Olives: Add the fresh sage to the brown butter and cook for 30 seconds. Add the cannellini beans and green olives. Sauté for 2–3 minutes until the beans are hot and lightly coated in the brown butter.2 tbsp sage, 1 can cannellini beans, ¾ cup green olives
5. Toss the Pasta: Add the cooked linguine, roasted butternut squash, Parmesan, and a splash of reserved pasta water to the skillet. Toss until the pasta is glossy and lightly coated, adding more pasta water as needed.cooked linguine, roasted butternut squash, ½ cup parmesan, reserved pasta water