Roasted Butternut Squash

• 4 pounds butternut squash peeled, de-seeded, and cut into roughly 1/2-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon flake kosher sea salt

Caramelized Onions

• 2 tablespoons extra virgin olive oil
• 2 large onions about 1 3/4 pound, peeled and chopped

Hazelnut + Sage Sauce (makes about 1 1/2 cups sauce)

• 4 ounces hazelnuts
• 2 ounces shelled pumpkin seeds
• 1 1/4 cups loosely packed fresh sage leaves
• 1/2 cup freshly grated parmesan cheese
• 1 clove garlic minced
• 1/2 cup extra virgin olive oil

Hazelnut + Butternut Squash Spaghetti

• 1 pound Barilla classic spaghetti
• Roasted butternut squash see above
• Caramelized onions see above
• 1 1/2 cups hazelnut + sage sauce see above

Roasted Butternut Squash

1. Preheat the oven to 400 degrees Fahrenheit. Toss together the butternut squash, olive oil, and salt in a large bowl until the squash is coated in the oil. Spread the pieces out between 2 baking sheets and place them on 2 separate racks in the oven. Roast until the pieces have wrinkled slightly and are very tender when pierced with a fork, about 35 to 45 minutes.

Caramelized Onions

1. Meanwhile, you can begin caramelizing the onions. Heat the olive oil in a large frying pan over medium high heat. Add the onions and stir to coat in the hot oil. Reduce the heat to medium low and continue cooking until the onions have turned deep gold and are very aromatic, about 50 minutes to 1 hour, stirring about once every 5 minutes.

Hazelnut + Sage Sauce

1. Preheat the oven to 400 degrees Fahrenheit. Evenly spread out the hazelnuts on a lipped baking sheet and the pumpkin seeds on another. Place the pans in the oven and roast until the whites of the hazelnuts turn lightly golden, about 12 to 14 minutes, and the pumpkin seeds darken slightly in color, about 8 to 10 minutes. Remove and allow to cool to room temperature.

2. Pulse together the hazelnuts, pumpkin seeds, fresh sage leaves, parmesan, and garlic in a blender or food processor until coarsely ground. If using a blender, remove the center of the lid to create a small hole. With the blender or food processor running at low speed, add the olive oil in a slow continuous drizzle. Blend until nearly smooth.

Hazelnut + Butternut Squash Spaghetti

1. Bring a large pot of water to a boil with a few generous pinches of salt. Add the spaghetti and cook according to the package directions. Instead of straining the pasta, use spaghetti tongs to grasp the pasta and transfer it to a large bowl with the hazelnut sauce.

2. Add 1/3 to 1/2 cup of the pasta cooking liquid to the mixture, as needed, and mix until the pasta is evenly coated in the sauce. Stir in the roasted butternut squash and caramelized onions and serve immediately.