Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Freshness is your best friend here. A ripe butternut squash, fragrant sage, and quality pasta set the foundation. Here’s what you’ll need:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces of your favorite pasta
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
If you’re out of fresh sage, dried sage can work in a pinch. And for a vegan twist, swap out the butter and cream for coconut milk.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the squash is roasting, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Remove the leaves and set aside.
- Add the roasted squash to the skillet, mashing it slightly with a spoon. Stir in the cream and Parmesan cheese, thinning the sauce with reserved pasta water as needed.
- Toss the pasta in the sauce, coating it thoroughly. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Garnish with crispy sage leaves and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Butternut Squash & Sage Pasta, recipe, cooking, food
