Description
Roasted Butternut Squash Sage Pasta is a flavorful and comforting dish that perfectly combines the sweet, nutty taste of roasted butternut squash with the aromatic crispiness of sage leaves. This easy-to-make pasta is ideal for a wholesome weeknight dinner, featuring a creamy texture from Parmesan cheese and a hint of garlic, balanced with olive oil. It serves four and comes together in just 45 minutes.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash (about 2 lbs), peeled and cubed
Pasta
- 300 grams (10.5 oz) pasta of your choice
Sage Garlic Oil
- 10 fresh sage leaves
- 3 cloves garlic, minced
- 4 tablespoons olive oil, divided
Cheese and Seasoning
- 50 grams (1/2 cup) grated Parmesan cheese, plus extra for serving
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Butternut Squash: Peel the butternut squash, then cut it in half and remove the seeds. Cube the squash into roughly 1-inch pieces to ensure even roasting.
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half of the olive oil, salt, and black pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until the pieces are tender and caramelized on the edges.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Sauté Garlic and Sage: In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Add the fresh sage leaves and sauté until they become crispy, approximately 2-3 minutes. Remove from heat.
- Combine and Serve: In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and the sage-garlic oil. Gradually add the reserved pasta water as needed to loosen the sauce and help everything coat the pasta evenly. Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed. Serve warm with extra Parmesan cheese on top.
Notes
- For a vegan version, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Use whole grain or gluten-free pasta if needed to accommodate dietary restrictions.
- If you prefer, you can roast the squash a day ahead and reheat it to save time.
- Adjust the amount of pasta water to reach your desired sauce consistency.
- Fresh sage can be substituted with dried sage, but the flavor will be less aromatic.
