Dinner for 4

Butternut Squash Sage Pasta

Name: Butternut Squash Sage Pasta
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dry pasta; 1/2 cup unsalted butter; 1 large butternut squash; 1/2 tsp each: ground ginger; 1 pinch cayenne; 2 cloves garlic; 10 large fresh sage leaves; 1 cup whole-milk ricotta (optional); 1/2 cup toasted walnuts; as needed kosher salt & pepper (optional); 1/2 cup parmesan (optional)

$16.48for 430 minServes 4

Pasta and squash cook together, then toss with browned butter, sage, garlic, ricotta, walnuts, and Parmesan.

Butternut Squash Sage Pasta with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta, 12 oz$0.10/oz typical	12 oz	$1.20Typical price
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Winter squash (butternut, 2.5 lb$1.29/lb typical	2.5 lb	$3.23Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Mint, 3.75$1.99 each typical	3.75	$7.46Typical price
	Cottage cheese, 4 oz$0.17/oz typical	4 oz	$0.68Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
Total for the servings shown		$16.48

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$$$typical cost tier

Italian Vegetarian Family Dinners Fall

Typical price

$4.12 per serving$16.48 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

12 oz dry pasta
1/2 cup unsalted butter
1 large butternut squash
1/2 tsp each: ground ginger
1 pinch cayenne
2 cloves garlic
10 large fresh sage leaves
1 cup whole-milk ricotta (optional)
1/2 cup toasted walnuts
as needed kosher salt & pepper (optional)
1/2 cup parmesan (optional)

Steps

Peel and cut the squash into small cubes.
Boil salted water in a large pot, cook the squash for 8 minutes, then add the pasta and cook until tender; reserve 1/2 cup water and drain.
Toast the walnuts in a large skillet over medium heat for 3 minutes, then set them aside.
Melt the butter in the skillet over medium heat, add the garlic and sage, and cook for 2 minutes.
Add the squash, ginger, cayenne, salt, and pepper, then mash lightly and cook for 3 minutes.
Toss in the pasta, ricotta, Parmesan, and enough reserved water to coat, then top with walnuts.