Pasta with Roasted Butternut Squash and Sage
Savor the comforting flavors of autumn with this Pasta with Roasted Butternut Squash and Sage recipe, a perfect blend of creamy, nutty, and aromatic delights. Tender cubes of caramelized butternut squash roast to perfection, while fresh sage leaves crisp up in garlic-infused olive oil, creating an irresistible combination of sweetness and earthiness. The pasta gets luxuriously coated in Parmesan cheese and butter, with reserved pasta water adding a silky texture to the sauce. Topped with golden sage leaves, this dish is as visually stunning as it is delicious. Simple to prepare in under an hour, this recipe is a delightful way to embrace seasonal produce for a cozy weeknight dinner or a festive gathering. Keywords: pasta recipe, roasted butternut squash, sage, autumn comfort food, easy fall dinner.
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Recipe Information
Ingredients
- 4 cups butternut squash
- 4 tablespoons olive oil
- 3 garlic cloves
- 8 leaves fresh sage leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces pasta (e.g., penne or rigatoni)
- 3 tablespoons unsalted butter
- 0.5 cups grated Parmesan cheese
- 1 cup reserved pasta water
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel the butternut squash and cut it into 1/2-inch cubes. Spread the cubes evenly on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the squash and toss to coat. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast the butternut squash in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant.
Add the fresh sage leaves to the skillet and cook for about 1 minute until crisp. Remove the sage leaves and set them aside on a plate, leaving the infused oil in the skillet.
Add the roasted butternut squash to the skillet and gently mash some of the cubes with the back of a spoon for added creaminess.
Reduce the heat to low and stir in the unsalted butter, cooked pasta, and 1/2 cup of the reserved pasta water. If needed, add more pasta water to achieve a silky consistency.
Stir in the grated Parmesan cheese and mix until the pasta is thoroughly coated. Season with additional salt and pepper to taste.
Divide the pasta among plates and top each serving with the crispy sage leaves. Serve immediately and enjoy!
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 18.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2577 mg | 55% | |
*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.
