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
Scale
- 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