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
Scale
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
