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Roasted Butternut Squash and Sage Pasta

Roasted Butternut Squash and Sage Pasta
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Roasted Butternut Squash and Sage Pasta is the ultimate dish to celebrate the flavors of autumn. This comforting recipe harmonizes the natural sweetness of roasted butternut squash with the aromatic earthiness of fresh sage, all enveloped in creamy pasta. The vibrant colors and enticing aroma make it a feast for both the eyes and the palate, perfect for cozy weeknight dinners or impressive gatherings. With its nutrient-rich ingredients and straightforward preparation, this dish promises to elevate your dining experience while satisfying your cravings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups diced)
  • 12 ounces pasta (fettuccine or penne)
  • 4 tablespoons extra virgin olive oil
  • 4 fresh sage leaves, finely chopped
  • 2–3 garlic cloves, minced
  • Salt and pepper to taste
  • ½ cup freshly grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into uniform pieces. Toss with 2 tablespoons olive oil, salt, and pepper; spread on a baking sheet. Roast for 25-30 minutes until tender.
  2. Meanwhile, cook the pasta in salted boiling water according to package directions until al dente; reserve half a cup of pasta water before draining.
  3. In a skillet over medium heat, warm the remaining olive oil. Sauté garlic and sage until fragrant (1-2 minutes).
  4. Combine cooked pasta with roasted squash in the skillet, adding reserved pasta water as needed for creaminess. Toss gently with Parmesan cheese if desired.
  5. Serve warm and enjoy!

Notes

  • For added depth of flavor, consider incorporating other herbs like thyme or rosemary.
  • You can substitute nutritional yeast for Parmesan cheese to make this dish vegan.

Nutrition

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