Savory Butternut Squash & Sage Pasta
A delightful dish that combines the earthy sweetness of roasted butternut squash with the aromatic flavor of fresh sage, perfect for chilly evenings.
Ingredients
Pasta Ingredients
- 12 oz fettuccine or penne pasta
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream Can substitute with coconut milk for lighter version.
- 1/4 cup grated Parmesan cheese Can be omitted for vegan version.
- Fresh sage leaves, chopped
- Salt and pepper to taste
- Nutmeg (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast for about 25-30 minutes or until tender and caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Cooking
- In a large skillet, heat a little olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent.
- Add the roasted butternut squash to the skillet, along with the vegetable broth and heavy cream. Use a fork or potato masher to mash some of the squash, leaving some chunks for texture.
- Stir in the Parmesan cheese and chopped sage. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Combine the cooked pasta with the sauce, stirring to coat well.
- Season with salt, pepper, and a pinch of nutmeg if desired.
Serving
- Serve hot, garnished with additional sage if desired.
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding broth or cream to maintain moisture. Optionally, add sautéed greens or proteins for variation.