Butternut Squash and Sage Pasta
Transport yourself to a warm, cozy kitchen with this Butternut Squash and Sage Pasta. This dish combines creamy, nutty flavors with tender roasted squash and aromatic sage, creating an unforgettable dining experience. Perfect for impressing guests or enjoying a comforting meal on a chilly evening, each bite is a delightful explosion of flavor that will warm your heart.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 fresh sage leaves
- 8 ounces fettuccine pasta (or pasta of choice)
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Reserved pasta water as needed
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sage leaves; sauté for 1-2 minutes until fragrant.
- Combine roasted squash with the garlic and sage in the skillet, tossing gently.
- Add cooked fettuccine to the mixture along with grated Parmesan cheese. Stir in reserved pasta water gradually until creamy.
- Serve warm, garnishing with extra Parmesan and sage if desired.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: For added texture, consider incorporating toasted nuts or swapping butternut squash for pumpkin or sweet potatoes. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of water or stock.