If you’re searching for a comforting, flavorful dish that transitions perfectly into fall and beyond, this Roasted Butternut Squash and Sage Pasta Recipe will become your new go-to. The sweet, caramelized butternut squash roasted to golden perfection pairs beautifully with the earthy freshness of sage, while the creamy Parmesan and tender pasta tie it all together in a way that feels both indulgent and wholesome. It’s deceptively simple yet tremendously satisfying—the kind of recipe that feels like a warm hug on a plate and impresses every time you serve it.
Ingredients You’ll Need
Nothing fancy here—just straightforward, fresh ingredients that work together to create a standout dish. Each component plays a vital role, whether it’s the silky texture of the roasted squash, the aromatic punch from the sage, or the luscious, cheesy finish from Parmesan.
- Butternut squash: Peeled and cubed for easy roasting and a naturally sweet, creamy bite.
- Pasta (penne or fettuccine): Choose your favorite shape to hold onto the sauce and squash pieces perfectly.
- Olive oil: Enhances roasting and sautéing with rich flavor and a lovely silky texture.
- Fresh sage: Adds a fragrant, herbaceous note that elevates the dish to something really special.
- Parmesan cheese: Grated for that salty, nutty depth that brings everything together.
- Salt and pepper: Essential for seasoning each ingredient so the flavors pop.
- Optional walnuts: Toasted for a wonderful crunch and extra layer of nuttiness if you like added texture.
How to Make Roasted Butternut Squash and Sage Pasta Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper right on a baking sheet. Spread it out evenly to ensure each piece gets beautifully roasted. Pop it in the oven for about 25 to 30 minutes until it’s tender and golden on the edges. The roasting caramelizes the natural sugars, creating those irresistible crispy bits packed with flavor.
Step 2: Cook the Pasta
While your squash roasts, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. You want it al dente—cooked through but still with a slight bite to stand up to the creamy sauce. Don’t forget to reserve about a half cup of that starchy pasta water before draining; it’s a secret weapon for helping everything come together smoothly in the pan later.
Step 3: Sauté the Sage
In a skillet over medium heat, warm a splash of olive oil, then add your chopped fresh sage. Sauté just for about a minute or until wonderfully fragrant. This quick step releases the herb’s smoky, earthy aroma and infuses the oil, which will coat your pasta and squash beautifully.
Step 4: Combine Squash and Pasta
Add the roasted butternut squash and cooked pasta into the skillet with the sage-infused oil. Toss everything gently to combine, adding reserved pasta water little by little to create a creamy texture that helps the squash pieces cling to the pasta without drying out. This is where the dish comes alive—a silky, comforting blend that’s anything but boring.
Step 5: Finish with Parmesan
Sprinkle in the grated Parmesan cheese and stir gently until it melts into the sauce, coating every bite with its salty, nutty richness. Taste and adjust the seasoning with a bit more salt and pepper if needed. Your Roasted Butternut Squash and Sage Pasta Recipe is now ready to wow your taste buds!
How to Serve Roasted Butternut Squash and Sage Pasta Recipe
Garnishes
For a finishing touch, I love sprinkling some toasted walnuts over the top to add a lovely crunch and complement the earthy flavors. A few extra fresh sage leaves or a light drizzle of high-quality olive oil can also brighten and elevate the presentation.
Side Dishes
This pasta shines as a main dish, but if you want to round out the meal, consider serving with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a crunchy baguette also pairs wonderfully, perfect for catching any creamy sauce left on your plate.
Creative Ways to Present
For a dinner party, try plating individual servings in shallow bowls and garnishing with microgreens or edible flowers for a pop of color. You can also toss in some crispy pancetta or sautéed mushrooms for extra depth, customizing this recipe to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making this dish perfect for a satisfying lunch or quick dinner on busy days.
Freezing
While the pasta can be frozen, the texture of the squash might change a bit after thawing. If you want to freeze it, toss everything together without the cheese, freeze in a suitable container, and add fresh Parmesan when reheating for the best flavor and texture.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it feels too thick. This keeps the roasted squash tender and the dish creamy, as if freshly made.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash is ideal for its sweetness and creaminess, you can substitute with other varieties like acorn or kabocha. Just adjust roasting times slightly as needed to get that tender, caramelized finish.
Is fresh sage necessary or can I use dried sage?
Fresh sage is best here because it offers a vibrant, aromatic quality that dried sage lacks. However, if dried is your only option, use it sparingly and add it earlier in the cooking process to allow flavors to develop.
What type of pasta works best? Can I use gluten-free pasta?
Penne or fettuccine are excellent choices because they hold the sauce well, but feel free to use any pasta you love, including gluten-free varieties. Just make sure to follow the cooking instructions for your chosen pasta to achieve the perfect al dente texture.
Can I make this recipe vegan?
Definitely! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast. The roasted squash and sage flavors are so rich, they shine beautifully even without dairy.
How do I add more protein to this dish?
To boost protein, try stirring in cooked chickpeas, sautéed chicken, or crispy tofu cubes. Toasted walnuts also add a nice protein punch along with texture and nutty flavor.
Final Thoughts
This Roasted Butternut Squash and Sage Pasta Recipe is truly a wonderful blend of simplicity and sophistication that you’ll want to keep in your recipe rotation. It’s approachable for any level of cook but flavorful enough to feel like a special treat. Jump in and enjoy the cozy, comforting vibes this dish offers—you’ll be so glad you did!
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Roasted Butternut Squash and Sage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Sage Pasta is a comforting and flavorful autumn-inspired dish featuring tender roasted butternut squash, fragrant sautéed sage, and creamy Parmesan cheese. Perfect for a cozy dinner, it’s a delightful balance of sweet, savory, and herby flavors served over al dente pasta.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
Pasta
- 8 ounces pasta (penne or fettuccine)
Seasonings & Oils
- 2 tablespoons olive oil (divided)
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Cheese & Nuts
- 1/2 cup grated Parmesan cheese
- Optional: 1/4 cup walnuts, toasted
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, ensuring even coating and spreading it out evenly.
- Roast Butternut Squash: Place the baking sheet in the oven and roast the squash for 25 to 30 minutes, or until the cubes are tender and golden brown, stirring once halfway through for even roasting.
- Cook Pasta: While the squash is roasting, cook the pasta in boiling salted water according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
- Sauté Sage: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped fresh sage and sauté for about 1 minute until fragrant but not browned.
- Combine Ingredients: Add the roasted butternut squash and cooked pasta to the skillet with the sage. Gently toss everything together, adding reserved pasta water a little at a time as needed to create a creamy consistency that coats the pasta well.
- Add Cheese and Serve: Stir in the grated Parmesan cheese until fully combined and melted into the pasta. Optionally, sprinkle toasted walnuts over the top before serving hot.
Notes
- You can substitute walnuts with pecans or omit them for a nut-free version.
- For extra creaminess, a splash of heavy cream or a dollop of ricotta can be added when tossing the pasta.
- Feel free to swap Parmesan with Pecorino Romano for a sharper flavor.
- This dish pairs well with a crisp green salad or garlic bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out the pasta.
