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Roasted Butternut Squash and Sage Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 57 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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