Savory Butternut Squash and Sage Pasta
Savory Butternut Squash and Sage Pasta is a delightful autumn dish that combines the earthy sweetness of roasted butternut squash with aromatic sage. Coated in a creamy sauce, this pasta offers warmth and comfort, making it perfect for cozy dinners or gatherings. With its vibrant colors and rich flavors, this dish is sure to impress your guests and elevate any meal into a memorable feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz fettuccine or penne pasta
- 10 fresh sage leaves
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender.
- While the squash roasts, cook pasta in salted boiling water according to package instructions until al dente. Drain, reserving some pasta water.
- In a large skillet, heat olive oil over medium heat and sauté fresh sage leaves until fragrant.
- Add heavy cream to the skillet, then stir in roasted butternut squash and cooked pasta. Mix well, adding reserved pasta water as needed for desired consistency.
- Stir in Parmesan cheese until melted. Serve garnished with more cheese or crispy sage leaves if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 480
- Sugar: 6g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
Keywords: You can substitute butternut squash with pumpkin or sweet potatoes for variation. For added crunch, consider tossing in toasted nuts or crispy bacon. This dish can be stored in an airtight container in the fridge for up to three days.