Description
Indulge in the comforting flavors of fall with this delightful Savory Roasted Butternut Squash and Sage Pasta. Creamy butternut squash sauce infused with the earthy aroma of sage, tossed with pasta for a satisfying meal that’s perfect for a cozy night in.
Ingredients
Scale
For the Roasted Butternut Squash:
- 4 cups cubed butternut squash (about 1 medium squash)
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (peeled)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta:
- 12 ounces pasta (such as penne or fettuccine)
- 2 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup grated Parmesan cheese (or dairy-free Parmesan)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2–1 cup reserved pasta cooking water
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Roast the Squash: Toss butternut squash cubes and garlic with 2 tablespoons olive oil, salt, and pepper. Roast for 40–45 minutes until tender and caramelized.
- Cook the Pasta: Cook pasta until al dente, reserving 1 cup of cooking water.
- Prepare the Sauce: In a skillet, melt butter with olive oil. Crisp sage leaves, then blend roasted squash, garlic, cream, Parmesan, nutmeg, and pasta water until creamy.
- Combine and Serve: Toss pasta with sauce, adjusting consistency. Top with crispy sage leaves and Parmesan.
Notes
- For a richer flavor, brown the butter before adding sage.
- Add cooked pancetta or toasted walnuts for extra texture.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 565
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 30 mg
