Description
A comforting and flavorful roasted butternut squash and sage pasta dish that combines tender, caramelized squash with aromatic sage and creamy Parmesan cheese for a perfect fall meal.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pasta
- 8 ounces pasta (penne or fettuccine)
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1/4 cup walnuts, toasted
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper, spreading the pieces evenly on the sheet to ensure even roasting.
- Roast the squash: Roast the butternut squash in the preheated oven for about 25-30 minutes until the cubes are tender and golden brown, stirring halfway through for even cooking.
- Cook the pasta: While the squash roasts, cook the pasta according to package instructions until al dente. Reserve some pasta water before draining to help create a creamy sauce later.
- Sauté sage: Heat a skillet over medium heat and add a bit of olive oil. Sauté the chopped fresh sage for about 1 minute until fragrant, releasing its aromatic flavor.
- Combine ingredients: Add the roasted butternut squash and cooked pasta to the skillet with the sautéed sage. Toss everything gently, adding reserved pasta water as needed to loosen and create a creamy texture.
- Finish with Parmesan: Stir in grated Parmesan cheese until it’s well combined and the sauce coats the pasta and squash beautifully. Serve hot, optionally garnished with toasted walnuts for extra crunch.
Notes
- You can substitute sage with fresh thyme or rosemary if preferred.
- Toasting walnuts enhances their flavor; do this in a dry skillet until fragrant, about 3-4 minutes.
- Reserve pasta water is key to achieving a creamy sauce without adding cream.
- For a vegan version, omit Parmesan or use a plant-based cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water.
