Description
This Roasted Butternut Squash and Sage Pasta recipe features tender, flavorful roasted butternut squash tossed with sautéed fresh sage and pasta, finished with Parmesan cheese. It’s a comforting vegetarian dish perfect for fall, combining sweet and savory flavors with a creamy texture made from reserved pasta water.
Ingredients
Scale
Vegetables and Herbs
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pasta and Dairy
- 8 ounces pasta (penne or fettuccine)
- 1/2 cup grated Parmesan cheese
Oils and Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional
- 1/4 cup walnuts, toasted
Instructions
- Prepare and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet, spreading it evenly to ensure even roasting.
- Roast the Squash: Roast in the oven for about 25-30 minutes or until the squash is tender and golden brown, which will enhance its natural sweetness and create a slightly caramelized flavor.
- Cook the Pasta: While the squash is roasting, cook the pasta in boiling water according to package instructions until al dente. Before draining, reserve some of the pasta cooking water to help create a creamy sauce later.
- Sauté Sage: In a skillet over medium heat, sauté the chopped sage in olive oil for about 1 minute until the herb is fragrant, infusing the oil with its aromatic flavor.
- Combine Ingredients: Add the roasted butternut squash and cooked pasta into the skillet with the sautéed sage. Toss gently, adding reserved pasta water gradually until a creamy consistency is achieved without making the mixture too watery.
- Finish and Serve: Stir in grated Parmesan cheese until the pasta is well coated. Optionally, sprinkle toasted walnuts on top for added texture and flavor. Serve the pasta hot for a comforting meal.
Notes
- You can substitute Parmesan with a vegetarian hard cheese if preferred.
- For a nut-free option, omit the walnuts.
- Use penne or fettuccine pasta as suggested, but other pasta shapes like rigatoni or farfalle work well too.
- Reserve pasta water is key for creating the creamy texture without adding cream.
- Roasting the squash enhances its natural sweetness and adds depth to the dish.
