Description
Roasted Butternut Squash and Sage Pasta brings autumn comfort straight to your dinner table. Creamy squash, crisp sage, and perfectly al dente pasta combine for a warm, satisfying meal that feels like a cozy evening at home.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash, peeled and diced
- 8 ounces (226 grams) pasta (fettuccine or penne)
- 1 cup fresh sage leaves, chopped
Supporting Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut milk for dairy-free)
Finishing Ingredients:
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Crank your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- Dice the entire butternut squash into 1-inch cubes, ensuring uniform pieces for even roasting.
- Drizzle 2 tablespoons (30 ml) of extra virgin olive oil over squash cubes, then sprinkle 1 teaspoon salt and 12 teaspoon black pepper; toss thoroughly to coat.
- Spread squash pieces in a single layer on prepared baking sheet, making sure no chunks overlap.
- Roast squash for precisely 25-30 minutes at 400°F (200°C), rotating the pan halfway through to guarantee golden caramelization on all sides.
- While squash roasts, bring a large pot of salted water to rolling boil and cook 8 ounces (226 grams) pasta until perfectly al dente.
- Reserve 12 cup (120 ml) pasta water before draining, then set cooked pasta aside.
- Mince 2 garlic cloves and sauté them in a large skillet with 1 tablespoon (15 ml) olive oil until fragrant and lightly golden.
- Pour 1 cup (240 ml) heavy cream into the skillet, reducing heat to gentle simmer.
- Sprinkle 12 cup (50 grams) grated Parmesan cheese into cream sauce, stirring until completely melted and smooth.
- Fold roasted squash and cooked pasta into cream sauce, adding reserved pasta water as needed to reach desired sauce consistency.
- Chop fresh sage leaves and scatter generously over the finished dish just before serving.
Notes
- Always dice the butternut squash into uniform, bite-sized pieces to ensure even roasting and caramelization.
- Reserve pasta water before draining, as the starchy liquid helps create a smooth, silky sauce that clings perfectly to the pasta.
- Fresh sage leaves add incredible depth, so chop them just before adding to maximize their aromatic flavor and prevent wilting.
- For a lighter version, swap heavy cream with half-and-half or whole milk, and use less Parmesan to reduce overall richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 431 kcal
- Sugar: 3 g
- Sodium: 192 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 34 mg