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Roasted Butternut Squash and Sage Pasta Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 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 vegetarian dish combining tender, caramelized butternut squash with aromatic fresh sage, tossed with al dente pasta and finished with grated Parmesan cheese. Perfect for a cozy weeknight dinner, this recipe highlights simple ingredients roasted to perfection and blended with fresh herbs for a rich, creamy texture without heavy cream.

Ingredients

Vegetables

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons fresh sage, chopped

Pasta & Cheese

  • 8 ounces pasta (penne or fettuccine)
  • 1/2 cup grated Parmesan cheese

Oils & Seasoning

  • 2 tablespoons olive oil
  • Salt and pepper to taste

Optional

  • 1/4 cup walnuts, toasted

Instructions

  1. 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 to coat evenly. Spread the squash in a single layer for uniform roasting.
  2. Roast Squash: Place the baking sheet in the oven and roast the squash for about 25-30 minutes, until it becomes tender and develops a golden brown, caramelized exterior.
  3. Cook Pasta: While the squash roasts, cook the pasta according to package instructions until al dente. Before draining, reserve a cup of the pasta water and then drain the pasta well.
  4. Sauté Sage: Heat a skillet over medium heat and add olive oil. Sauté the chopped fresh sage for about 1 minute, or until fragrant but not browned, to release its aroma.
  5. Toss Pasta and Squash: Add the roasted butternut squash and cooked pasta to the skillet with the sage. Toss gently together, gradually adding the reserved pasta water as needed to create a creamy, cohesive texture.
  6. Finish with Cheese and Serve: Stir in the grated Parmesan cheese until everything is evenly combined and creamy. Serve immediately while hot, optionally garnished with toasted walnuts for added crunch and flavor.

Notes

  • You can substitute walnuts with toasted pine nuts or pecans for a different nutty flavor.
  • For a vegan version, replace Parmesan cheese with a plant-based alternative or nutritional yeast.
  • If butternut squash isn’t available, try using pumpkin or sweet potato for a similar taste and texture.
  • Reserve pasta water carefully as it helps in binding the sauce and pasta for better creaminess.

Find it online: https://slsrecipes.com/roasted-butternut-squash-and-sage-pasta-recipe-2/