Here’s what you need (makes 2 servings):

1 1/2 cups angel hair, cooked (2 servings)

3-4 cups butternut squash, diced

4 tablespoons butter

1 tablespoon garlic paste or 1 clove of minced garlic

1/4 cup fresh sage, diced

2 tablespoons olive oil (one for the sauce and one for drizzling on the squash roasting the squash ) 

1/2 lemon squeezed

1/3 cup parmesan cheese (to divide evenly on top of the two bowls of pasta) 

Spices needed: Onion powder, sea salt, garlic powder 

Here’s how you make it:

First, we are going to roast up some butternut squash. Cut the butternut squash into small cubes and drizzle with olive oil, onion powder, garlic powder and sea salt. Bake at 420 for about 35 minutes.

While your squash is roasting, cook the angel hair pasta according to package.

In a frying pan, add butter, 1 tbsp olive oil, garlic and fresh sage and on medium heat for 3-5 minutes until the butter starts to brown. After the butter is browned, reduce the heat down to a simmer and add in juice from 1/2 a lemon.

Take your roasted butternut squash and add it to the brown butter sage sauce and mix until all of the squash is evenly coated.

Equally separate the angel hair pasta into 2 bowls and then split the butternut squash brown butter sage sauce on top. Lastly, top with 1/3 parmesan cheese, divided evenly on top of the two bowls of pasta!

Also, I just wanted to quickly note: Feel free to add your favorite protein to this, grilled chicken would be an AMAZING addition!!