Description
A comforting and flavorful Roasted Butternut Squash and Sage Pasta recipe that combines tender roasted squash with aromatic sage, olive oil, and Parmesan cheese for a creamy, satisfying vegetarian meal perfect for fall and winter evenings.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pasta
- 8 ounces pasta (penne or fettuccine)
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and pepper to taste
Cheese and Optional Additions
- 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). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the cubes evenly to ensure even roasting.
- Roast squash: Roast the butternut squash in the preheated oven for about 25-30 minutes, or until tender and golden brown, stirring halfway through for uniform cooking.
- Cook pasta: While the squash roasts, cook the pasta in boiling salted water according to package instructions until al dente. Reserve about 1/4 cup of the pasta cooking water before draining the pasta.
- Sauté sage: In a skillet over medium heat, heat olive oil and sauté the chopped sage for about 1 minute until it becomes fragrant and releases its flavor into the oil.
- Combine and toss: Add the roasted butternut squash and cooked pasta to the skillet with the sage. Gently toss everything together, adding reserved pasta water as needed to create a creamy texture that coats the pasta well.
- Add Parmesan and serve: Stir in the grated Parmesan cheese until well combined and heated through. Optionally, sprinkle toasted walnuts on top before serving. Serve hot and enjoy this comforting dish.
Notes
- You can substitute penne or fettuccine with other pasta shapes like rigatoni or farfalle.
- Adding toasted walnuts adds a nice crunch and depth of flavor but can be omitted for nut-free versions.
- Use freshly grated Parmesan for the best taste and texture.
- Reserve pasta water carefully to adjust the creaminess as desired.
- This recipe pairs well with a simple green salad or garlic bread.
