Description
Roasted Butternut Squash and Sage Pasta is the ultimate comfort dish that beautifully captures the flavors of fall. With tender, caramelized butternut squash mingling with al dente pasta and aromatic sage, this recipe delivers a delightful balance of sweetness and earthiness. A drizzle of high-quality olive oil and a sprinkle of Parmesan cheese enhance the creamy texture, making it perfect for cozy dinners or elegant gatherings alike. Ready in just 30 minutes, this simple yet impressive pasta dish celebrates seasonal ingredients while providing nourishment and warmth to your table.
Ingredients
Scale
- 1 medium butternut squash
- 8 ounces pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 tablespoon fresh sage leaves
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash. Toss with olive oil, salt, pepper, and spread on a baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Cook pasta according to package instructions until al dente; reserve some cooking water before draining.
- In a skillet over medium heat, sauté fresh sage in olive oil for 1-2 minutes until fragrant.
- Combine roasted squash with sautéed sage and drained pasta, adding reserved water until creamy.
- Serve hot topped with optional grated Parmesan cheese.
Notes
- For added flavor, experiment with different herbs like thyme or rosemary.
- To make it vegan-friendly, omit cheese or use nutritional yeast as a substitute.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg