What if you could capture the essence of autumn in a bowl? Imagine a plate of Roasted Butternut Squash and Sage Pasta that tantalizes your senses with its rich flavors and inviting aroma. This comforting dish combines the sweet nuttiness of butternut squash with the earthy notes of sage, creating a harmonious blend that warms your heart. It’s not just a meal; it’s an experience that beckons you to savor every bite.
As the weather cools down, this recipe becomes a go-to for many occasions—from cozy family dinners to festive gatherings with friends. The vibrant colors of the roasted squash add a beautiful touch to your table, while the creamy sauce envelops the pasta in a warm embrace. Each forkful is a delightful surprise, with the crunch of walnuts adding texture. This dish promises not only satisfaction but also a culinary adventure that will leave you craving more.
Why You’ll Love It?
- Rich Flavor Profile: The combination of roasted butternut squash and fresh sage creates a unique flavor experience that balances sweetness with earthiness.
- Seasonal Appeal: This dish perfectly embodies fall flavors, making it ideal for seasonal gatherings or holiday meals.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs.
- Versatile Pairing Options: Enjoy it as a standalone dish or pair it with proteins like chicken or shrimp for added heartiness.
What Ingredients You Need?
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose firm squashes without blemishes; they should feel heavy for their size.
- Pasta: Use your favorite type such as penne or farfalle for great texture; cook according to package instructions.
- Fresh Sage: Opt for bright green leaves to ensure maximum flavor; chop finely before use.
- Olive Oil: High-quality extra virgin olive oil enhances flavor; use it for roasting and dressing.
- Parmesan Cheese: Freshly grated Parmesan adds richness; consider using pecorino as an alternative.
- Walnuts: Lightly toasted walnuts provide crunch; chop them coarsely before adding to the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Cook It!
Follow these simple steps to prepare this delicious dish:
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Butternut Squash
Peel, seed, and cut the butternut squash into small cubes. Toss them in olive oil along with salt and pepper until evenly coated.
Roast the Squash
Spread the cubes on the prepared baking sheet in an even layer. Roast in the preheated oven for about 25-30 minutes or until golden brown and tender.
Cook the Pasta
While the squash roasts, bring a large pot of salted water to boil. Cook your chosen pasta according to package instructions until al dente. Drain well.
Combine Ingredients
In a large skillet over medium heat, add olive oil. Sauté chopped sage until fragrant—about one minute. Add roasted squash and cooked pasta; toss gently.
Serve
Transfer to plates, sprinkle with grated Parmesan cheese and toasted walnuts. Drizzle with additional olive oil if desired for extra richness.
Transfer to plates and drizzle with sauce for the perfect finishing touch.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Use Seasonal Ingredients: Fresh produce enhances flavor—look for local butternut squash when in season.
- Customize Your Cheese: Experiment with different cheeses like goat cheese or feta for varied taste profiles.
- Add Protein: For an extra boost of nutrition, toss in grilled chicken or sautéed shrimp before serving.
Mistakes to avoid
- Overcooking the Butternut Squash: It’s essential to avoid overcooking the butternut squash, as it can turn mushy and lose its flavor. Roast it until it’s tender but still holds its shape. This usually takes about 25-30 minutes at a high temperature. Check it periodically to ensure you achieve that perfect caramelization without turning it into puree.
- Ignoring Fresh Sage: While dried sage can be convenient, fresh sage provides a vibrant flavor that enhances your Roasted Butternut Squash and Sage Pasta significantly. If you use dried sage instead, consider adding it earlier in the cooking process to allow its flavors to intensify. However, fresh sage should be added towards the end for a burst of freshness.
- Using the Wrong Pasta: The type of pasta you choose can impact the overall dish. Opt for shapes that hold sauce well, such as farfalle or penne. Avoid using overly delicate pasta like angel hair, which may not stand up to the chunky texture of roasted squash and sage. Choosing the right pasta ensures every bite is flavorful and satisfying.
Serving Suggestions
This Roasted Butternut Squash and Sage Pasta is versatile and pairs wonderfully with:
- A crisp green salad drizzled with balsamic vinaigrette complements the rich flavors of the pasta.
- Garlic bread makes for an excellent side that enhances your dining experience.
- A glass of white wine, such as Sauvignon Blanc, balances the dish beautifully.
FAQs
What other herbs can I use in Roasted Butternut Squash and Sage Pasta?
If you want to experiment with different flavors in your Roasted Butternut Squash and Sage Pasta, consider using thyme or rosemary instead of sage. Both herbs provide unique aromas that complement roasted vegetables beautifully. You can also add fresh basil just before serving for a vibrant touch.
Can I make Roasted Butternut Squash and Sage Pasta vegan?
Absolutely! To make this dish vegan-friendly, simply omit the Parmesan cheese or substitute it with a plant-based alternative. Nutritional yeast is an excellent option that adds a cheesy flavor without dairy. Ensure that your pasta is egg-free as well for a fully vegan meal.
How do I store leftovers of Roasted Butternut Squash and Sage Pasta?
Store any leftovers in an airtight container in your refrigerator for up to three days. To reheat, simply warm it up in a skillet over low heat. Add a splash of water or vegetable broth to restore moisture while reheating.
Can I use frozen butternut squash for this recipe?
Yes! Frozen butternut squash works perfectly when making Roasted Butternut Squash and Sage Pasta. Just be sure to thaw it before roasting so you achieve that lovely caramelization flavor you desire.
Roasted Butternut Squash and Sage Pasta
- Total Time: 45 minutes
- Yield: Serves 4
Description
Roasted Butternut Squash and Sage Pasta is a warm, inviting dish that perfectly captures the essence of autumn. Combining the sweet, nutty flavor of roasted butternut squash with the aromatic earthiness of fresh sage, this pasta recipe is both comforting and delicious. Tossed in a creamy sauce and topped with crunchy walnuts and grated Parmesan, each bite offers a delightful surprise. Ideal for cozy family dinners or festive gatherings, this dish is simple to prepare and sure to impress your guests.
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 your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly.
- Roast in the oven for about 25-30 minutes until tender and golden brown.
- Meanwhile, cook the pasta according to package instructions until al dente; reserve some pasta water before draining.
- In a skillet over medium heat, sauté the chopped sage in olive oil for about 1 minute until fragrant.
- Add the roasted butternut squash and cooked pasta to the skillet. Toss gently, adding reserved pasta water as needed to create a creamy texture.
- Stir in grated Parmesan cheese until well combined and serve hot.
Notes
- For added protein, consider tossing in grilled chicken or sautéed shrimp.
- To make it vegan, substitute Parmesan with nutritional yeast or a plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
