Butternut Squash Pasta with Crispy Sage
Butternut Squash Pasta with Crispy Sage is a comforting dish that brings together the sweet, earthy flavors of roasted butternut squash and the aromatic crunch of crispy sage. Perfect for cozy evenings, this creamy pasta dish not only warms your soul but also impresses guests with its vibrant presentation. Ideal for both weeknight dinners and special occasions, it’s a delightful experience from preparation to the last bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 8 oz fettuccine or penne pasta
- 10 fresh sage leaves
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash, then toss in 2 tbsp olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- Cook pasta in salted boiling water according to package instructions until al dente; reserve 1 cup of pasta water before draining.
- In a skillet, heat remaining olive oil over medium heat. Sauté garlic and sage for about 2-3 minutes until fragrant and crispy.
- Add roasted squash and drained pasta to the skillet. Gradually stir in reserved pasta water to reach desired consistency, then mix in Parmesan until melted.
- Serve hot topped with extra Parmesan and crispy sage.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: For added flavor, roast garlic alongside the butternut squash. Substitute pumpkin for butternut squash for a different twist. To make vegan, replace cream with coconut milk and use nutritional yeast instead of Parmesan.