Roasted Butternut Squash and Sage Pasta Recipe
If you’ve been searching for a dish that perfectly blends comfort, elegance, and a hint of autumnal magic, look no further than this Roasted Butternut Squash and Sage Pasta Recipe. It’s a cozy celebration of sweet, caramelized squash paired with the earthy aroma of fresh sage, all tossed with tender pasta and a sprinkle of Parmesan. This recipe strikes the perfect balance between simplicity and sophistication, making it your new go-to for a weeknight dinner or a special gathering with friends and family.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this recipe sing. Each component plays a vital role, whether adding vibrant color, rich flavor, or a satisfying texture to the dish.
- 1 medium butternut squash, peeled and cubed: This is the star ingredient, offering natural sweetness and a creamy texture once roasted.
- 8 ounces pasta (penne or fettuccine): Choose your favorite shape; both hold the sauce beautifully and create a hearty base.
- 2 tablespoons olive oil: Used for roasting and sautéing, it adds richness and helps develop golden flavors.
- 2 tablespoons fresh sage, chopped: This aromatic herb adds a distinctive, earthy note that elevates the dish.
- 1/2 cup grated Parmesan cheese: A sharp, salty finish that brings everything together with creamy depth.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Optional: 1/4 cup walnuts, toasted: For added crunch and a nutty contrast to the soft squash.
How to Make Roasted Butternut Squash and Sage Pasta Recipe
Step 1: Prep and Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper right on a baking sheet. Spread the cubes out evenly to ensure each piece roasts beautifully until tender and golden brown—about 25 to 30 minutes. This roasting step unlocks the squash’s natural sweetness and creates those irresistible caramelized edges everyone loves.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Don’t forget to save a cup of that starchy pasta water before draining, as it will help create a luscious, silky sauce when combined with the other ingredients.
Step 3: Sauté the Sage
In a skillet over medium heat, warm some olive oil and toss in the chopped fresh sage. Sauté it for about a minute until it releases its wonderful fragrance. This quick step infuses the oil with sage’s earthy aroma, setting the stage for the squash and pasta.
Step 4: Combine Everything
Add the roasted butternut squash and cooked pasta to the skillet with the sage oil. Gently toss everything together, adding reserved pasta water a little at a time until the mixture reaches a creamy, dreamy consistency. The pasta water helps meld the flavors and keeps the dish moist without needing extra cream.
Step 5: Finish with Parmesan
Stir in the grated Parmesan cheese until it melts and wraps every bite in a savory, cheesy hug. At this point, you can also fold in toasted walnuts if you want that added crunch and depth. Serve immediately for the best taste and texture.
How to Serve Roasted Butternut Squash and Sage Pasta Recipe
Garnishes
A sprinkle of extra Parmesan or a few sage leaves fried crisp can add that beautiful finishing touch. You might also consider a light dusting of cracked black pepper or even a drizzle of good-quality extra virgin olive oil for an extra layer of flavor.
Side Dishes
This pasta pairs wonderfully with a simple green salad dressed in a tangy vinaigrette or some crusty garlic bread. The freshness and crunch of the sides balance the creamy softness of the pasta beautifully.
Creative Ways to Present
For a rustic vibe, serve this recipe in deep, earthenware bowls that hold warmth well. Alternatively, plating it in elegant white dishes with minimal garnishes lets the vibrant orange squash and fresh green sage speak for themselves, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors actually develop nicely overnight, making for a delicious next-day meal.
Freezing
You can freeze this pasta, but keep in mind that the texture of both the squash and pasta may soften after thawing. It’s best to freeze the components separately if planning long-term storage — roasted squash in one container and cooked pasta in another.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of water or broth to bring back that creamy consistency. Microwaving works too, but stirring occasionally will help keep everything evenly warmed.
FAQs
Can I use other types of squash in this recipe?
Absolutely! While butternut squash offers a wonderful sweetness and texture, you can experiment with delicata or acorn squash, though their cooking times and sweetness levels may vary slightly.
Is fresh sage necessary, or can I use dried sage?
Fresh sage provides the best flavor and aroma for this dish, but if you only have dried sage, use it sparingly because it tends to be much more concentrated and can overpower the recipe.
What pasta shape works best?
Penne and fettuccine are excellent choices here because they capture the sauce well, but feel free to use farfalle, rigatoni, or whatever you have on hand. The key is a shape that holds sauce and bits of squash nicely.
Can I make this recipe vegan?
Definitely! Simply skip the Parmesan or use a plant-based cheese alternative. Nutritional yeast can also add a cheesy flavor without dairy.
Should I peel the butternut squash before roasting?
Peeling the squash before roasting ensures a tender texture, but if you’re comfortable, roasting with the skin on and peeling after cooking can work too. Just be mindful that the skin will offer a different texture and may not be as smooth.
Final Thoughts
This Roasted Butternut Squash and Sage Pasta Recipe is one of those dishes that feels like a warm hug after a long day, yet it’s elegant enough to serve at your next dinner party. Its blend of sweet, savory, and herbaceous flavors makes every bite a joy. Give this recipe a try and watch it become a beloved staple in your kitchen, perfect for cozy nights and happy gatherings alike.
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Roasted Butternut Squash and Sage Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Sage Pasta is a comforting and flavorful dish perfect for fall and winter. Tender roasted butternut squash is combined with aromatic fresh sage and Parmesan cheese, creating a creamy, savory pasta that’s easy to prepare and sure to satisfy.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pasta & Grains
- 8 ounces pasta (penne or fettuccine)
Dairy
- 1/2 cup grated Parmesan cheese
Oils & Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional
- 1/4 cup walnuts, toasted
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: On a baking sheet, toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread the cubes evenly on the sheet. Roast for 25-30 minutes until the squash is tender and golden brown, developing a rich roasted flavor.
- Cook Pasta: While the squash roasts, cook the pasta according to package instructions until al dente. Before draining, reserve some pasta water to help create a creamy sauce later.
- Sauté Sage: In a skillet over medium heat, sauté the chopped fresh sage briefly in olive oil—about 1 minute—until fragrant, which infuses the oil with herbaceous aroma.
- Combine Ingredients: Add the roasted butternut squash and cooked pasta to the skillet with sage. Gently toss them together, adding reserved pasta water as needed to achieve a luscious, creamy consistency.
- Add Cheese and Serve: Stir in the grated Parmesan cheese until fully incorporated, lending a savory depth. Optionally, sprinkle toasted walnuts on top for extra crunch. Serve the pasta hot as a satisfying main dish.
Notes
- You can substitute sage with fresh rosemary or thyme if preferred.
- Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant to enhance their flavor.
- Reserve pasta water is key for creating a silky sauce without adding cream.
- For a vegan option, omit Parmesan or substitute with a vegan cheese alternative.
- Make sure the butternut squash pieces are evenly sized to ensure uniform roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
