Squash, Sage and Parmesan Spaghetti
Squash, Sage and Parmesan Spaghetti



  • 1 small butternut squash, diced
  • 400g spaghetti
  • 2 tbsp olive oil
  • A few sage leaves, chopped
  • 75g toasted pine nuts
  • 50g grated parmesan
  • Cook the squash in boiling salted water for 5 mins or until tender, then remove with a slotted spoon and set aside to steam-dry. Add the pasta to the water and cook until al dente, then drain and toss in the pan with some olive oil and black pepper. Add the squash, sage, pine nuts and parmesan, gently toss together, and serve with shaved parmesan on top. Perfect!
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box