Description
A comforting and flavorful roasted butternut squash and sage pasta dish featuring tender roasted squash, aromatic fresh sage, and creamy Parmesan cheese, perfect for a cozy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 8 ounces pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 2 tablespoons fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional
- 1/4 cup walnuts, toasted
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly to ensure even roasting.
- Roast Butternut Squash: Roast in the preheated oven for about 25-30 minutes until the squash is tender and golden brown, stirring halfway if desired for even cooking.
- Cook Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Before draining, reserve a cup of pasta water to help create a creamy sauce later.
- Sauté Sage: In a skillet over medium heat, sauté the chopped fresh sage in olive oil for about 1 minute until fragrant, releasing its aroma.
- Toss Together: Add the roasted butternut squash and cooked pasta to the skillet with the sage. Gently toss everything together, gradually adding reserved pasta water as needed to achieve a creamy texture.
- Add Cheese and Serve: Stir in the grated Parmesan cheese until well combined. Add salt and pepper to taste. Optionally, sprinkle toasted walnuts on top before serving hot.
Notes
- Reserve pasta water carefully to prevent losing starch which helps bind the sauce.
- Use fresh sage for the best flavor; dried sage may be too overpowering.
- For added texture and flavor, toasted walnuts are a great optional topping.
- Ensure not to overcook the pasta; al dente texture holds better in the sauce.
- This dish pairs well with a simple green salad or crusty bread.
