There is something utterly comforting and vibrant about the Roasted Butternut Squash and Sage Pasta Recipe that just speaks to cozy, satisfying meals made with love. This dish is a fantastic blend of naturally sweet roasted butternut squash paired with the earthy, aromatic freshness of sage, wrapped all together in tender pasta and finished with a creamy Parmesan touch. Each bite offers a warm, silky texture and a depth of flavor that feels both rustic and refined, making it a perfect dish to share with family and friends any time of year.
Ingredients You’ll Need
The beauty of this Roasted Butternut Squash and Sage Pasta Recipe lies in its straightforward ingredients. Each one plays an essential role—from the silky pasta base that carries the sauce, to the golden roasted squash adding natural sweetness, and the fresh sage bringing that unmistakable herbaceous kick. Simple pantry staples come together to create a memorable plate.
- 1 medium butternut squash, peeled and cubed: The star of the dish, offering natural sweetness and creamy texture when roasted.
- 8 ounces pasta (penne or fettuccine): Choose your favorite shape; the pasta serves as the hearty base that carries all the flavors smoothly.
- 2 tablespoons olive oil: For roasting the squash and sautéing sage, it adds richness and helps create that golden crust.
- 2 tablespoons fresh sage, chopped: This herb infuses the dish with a warm, woodsy note that perfectly complements the squash.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty richness that binds everything into a luscious sauce.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Optional: 1/4 cup walnuts, toasted: Adds a delightful crunch and earthy depth as a finishing touch.
How to Make Roasted Butternut Squash and Sage Pasta Recipe
Step 1: Prep and Roast the Butternut Squash
Begin by heating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl, ensuring every piece is lightly coated. Spread the cubes evenly on a baking sheet so they roast evenly, developing that perfect caramelized exterior. Roasting for 25 to 30 minutes transforms the squash into tender, golden morsels packed with natural sweetness.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil and cook your chosen pasta until al dente, which means tender but still slightly firm to the bite. Before draining, remember to scoop out and save a cup of the starchy pasta water—this little trick is the secret to creating a creamy sauce without needing cream.
Step 3: Sauté the Fresh Sage
Next, heat olive oil in a skillet over medium heat and add the fresh, chopped sage. You’ll want to sauté it for about a minute until fragrant—this quick step releases the sage’s wonderful aroma, infusing the oil with its earthy, herbal flavor which will coat the pasta beautifully.
Step 4: Combine Pasta and Roasted Squash
Add the roasted butternut squash and drained pasta directly into the skillet with the sage oil. Gently toss everything together, adding reserved pasta water a little at a time to loosen the mixture and achieve a luxurious, creamy consistency that clings to every strand of pasta.
Step 5: Stir in Parmesan and Serve
Finish by stirring in grated Parmesan cheese while the skillet is still warm. This will melt into the sauce, adding a salty, nutty richness that ties all the flavors together perfectly. Give everything a final toss, taste for seasoning, and your Roasted Butternut Squash and Sage Pasta Recipe is ready to be served hot.
How to Serve Roasted Butternut Squash and Sage Pasta Recipe
Garnishes
Add texture and flair with a sprinkle of toasted walnuts or a dusting of extra Parmesan. A few fresh sage leaves or a drizzle of good quality olive oil can also brighten up the presentation and flavor, making the dish look as inviting as it tastes.
Side Dishes
This pasta pairs wonderfully with simple, fresh sides like a crisp green salad with lemon vinaigrette to cut through the richness or crusty garlic bread for dipping and savoring every last bit of sauce.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls topped with a light grind of black pepper and some microgreens. If you want to impress guests, place small amounts of the roasted squash on top to showcase the star ingredient and create a rustic yet elegant look.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Butternut Squash and Sage Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight and make for an easy, satisfying next-day meal.
Freezing
While pasta dishes with delicate textures like this one don’t always freeze perfectly, you can freeze it if needed. Place it in a freezer-safe container and use within 1 month. Thaw overnight in the refrigerator before reheating to preserve the squash’s texture as much as possible.
Reheating
Reheat gently on the stovetop with a splash of pasta water or olive oil to restore creaminess, stirring frequently. Avoid the microwave if you want to keep the best texture and flavor, as stovetop reheating warms the dish evenly without drying it out.
FAQs
Can I use dried sage instead of fresh?
While fresh sage offers the best flavor and aroma, you can substitute dried sage in a pinch. Use about one-third of the amount and add it early in the cooking process so it has time to release its flavor.
What type of pasta works best for this recipe?
Penne and fettuccine are excellent choices because they hold the sauce well, but feel free to use your favorite pasta shape like rigatoni or farfalle. The key is a pasta that can cradle the creamy squash and sage mixture.
Is this recipe vegetarian or vegan?
This Roasted Butternut Squash and Sage Pasta Recipe is vegetarian but not vegan because of the Parmesan cheese. For a vegan option, try a plant-based cheese or nutritional yeast and use olive oil as the fat.
How can I make the pasta extra creamy?
The secret lies in the reserved pasta water. Adding it gradually while tossing the pasta and squash allows the starch to create a silky sauce without needing heavy cream, keeping the dish light yet luscious.
Can I add protein to this dish?
Absolutely! Grilled chicken, sautéed mushrooms, or crispy tofu would all make wonderful additions, providing extra heartiness without overpowering the delicate flavors of the roasted squash and sage.
Final Thoughts
If you’re craving a dish that feels like a warm hug from the inside, the Roasted Butternut Squash and Sage Pasta Recipe is a must-try. It’s simple yet elegant, full of comforting flavors, and perfect for sharing or savoring solo. I hope this recipe inspires you to bring a little cozy goodness to your table soon.
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Roasted Butternut Squash and Sage Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Sage Pasta is a comforting and flavorful fall-inspired dish that combines tender roasted butternut squash with fragrant sage, tossed with perfectly cooked pasta and finished with grated Parmesan cheese. It’s a simple, rustic meal perfect for weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 8 ounces pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 2 tablespoons fresh sage, chopped
- 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, making sure to coat the pieces evenly. Spread them out in a single layer to ensure even roasting.
- Roast Butternut Squash: Place the baking sheet in the preheated oven and roast the squash for about 25-30 minutes, or until the cubes are tender and golden brown, stirring once halfway through to promote even caramelization.
- Cook Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté Sage: Heat a skillet over medium heat and add olive oil. Stir in the chopped fresh sage and sauté for about 1 minute until the sage is fragrant and the oil is infused with its aroma.
- Toss Pasta with Squash and Sage: Add the roasted butternut squash and the cooked pasta into the skillet with the sage oil. Gently toss together, adding the reserved pasta water a little at a time to loosen the sauce and create a creamy texture that coats the pasta evenly.
- Finish with Parmesan and Serve: Stir in the grated Parmesan cheese until the mixture is well combined and creamy. If desired, sprinkle toasted walnuts on top for added crunch. Serve immediately while hot.
Notes
- To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, being careful not to burn.
- For a vegan version, omit Parmesan cheese or substitute with a plant-based cheese alternative.
- If you prefer a richer sauce, add a splash of cream or butter when tossing the pasta and squash.
- Fresh sage can be substituted with dried sage, but reduce quantity to 1 teaspoon as dried herbs are more concentrated.
- Reserve pasta water is important to adjust sauce consistency and help ingredients bind together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
