Pasta Pan Fried with Butternut Squash Fried Sage and Pine Nuts
Elevate your pasta night with this irresistible recipe for Pan-Fried Pasta with Butternut Squash, Fried Sage, and Pine Nuts. Featuring caramelized cubes of sweet butternut squash, crispy sage leaves, and nutty toasted pine nuts, this dish is the perfect balance of textures and flavors. The pasta is pan-fried to develop tantalizing golden edges, while garlic, Parmesan, and optional red pepper flakes add layers of savory depth. Quick to prepare in just 45 minutes, this elegant yet cozy dish is ideal for weeknight dinners or special occasions. Serve it warm and watch as the bold, earthy flavors delight your family and guests. Perfect for fall-inspired recipes, vegetarian mains, and comforting pasta lovers everywhere!
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Recipe Information
Ingredients
- 300 g Pasta (penne or fusilli)
- 400 g Butternut squash, peeled and diced
- 12 leaves Fresh sage leaves
- 3 tbsp Pine nuts
- 3 tbsp Unsalted butter
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Parmesan cheese, grated
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until just al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pine nuts and toast, stirring frequently, for about 2-3 minutes or until golden brown. Remove from the pan and set aside.
In the same skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy. Transfer the fried sage to a paper towel-lined plate and set aside.
In the same skillet, add the remaining butter. Once melted, add the diced butternut squash. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cover and cook for 8-10 minutes, stirring occasionally, until the squash is tender and lightly caramelized.
Add the minced garlic to the skillet with the squash and cook for 1 minute until fragrant. If using, sprinkle in the red pepper flakes.
Increase the heat to medium-high. Add the cooked pasta to the skillet with the squash mixture and toss to combine, allowing the pasta to get slightly crispy in places (about 3-4 minutes).
Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
Transfer the pasta to a serving dish. Garnish with the toasted pine nuts and fried sage leaves.
Serve immediately and enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
