If you are looking for a comforting, vibrant dish that beautifully balances sweet and earthy flavors, look no further than this Roasted Butternut Squash and Sage Pasta Recipe. The tender roasted butternut squash brings a natural sweetness that pairs exquisitely with the fragrant, herbaceous notes of fresh sage. Combined with perfectly cooked pasta and a touch of creamy Parmesan, this dish feels like a warm hug on a plate, perfect for cozy dinners or impressing guests with minimal fuss.
Ingredients You’ll Need
Every ingredient in this Roasted Butternut Squash and Sage Pasta Recipe is simple, yet essential. They work together to create harmony in flavor, texture, and color, making this dish as delightful on the eyes as it is on the palate.
- 1 medium butternut squash, peeled and cubed: The star ingredient, this squash becomes sweet and tender when roasted.
- 8 ounces pasta (penne or fettuccine): Choose your favorite shape to soak up the flavors and add comforting substance.
- 2 tablespoons olive oil: Adds richness and helps achieve that addictive golden roast on the squash.
- 2 tablespoons fresh sage, chopped: Brings a warm, earthy aroma that lifts the entire dish.
- 1/2 cup grated Parmesan cheese: Melts into a creamy finish that binds all ingredients together.
- Salt and pepper to taste: Simple seasonings that balance and enhance every bite.
- Optional: 1/4 cup walnuts, toasted: Adds a delightful crunch and nutty contrast to the soft squash and pasta.
How to Make Roasted Butternut Squash and Sage Pasta Recipe
Step 1: Prepare and Roast the Squash
First, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spreading them evenly ensures each piece roasts to a beautiful golden-brown, tender perfection—this is where the natural sweetness intensifies, which is essential for the dish’s flavor profile.
Step 2: Roasting Time
Pop the baking sheet into the oven and let the squash roast for about 25 to 30 minutes. You want soft yet slightly caramelized cubes that bring that melt-in-your-mouth texture and irresistible warmth to the pasta.
Step 3: Cook the Pasta
While the squash is roasting, cook your pasta according to the package instructions until al dente. Make sure to reserve a cup of the pasta cooking water before draining—this liquid gold helps create a luscious, silky sauce that clings beautifully to both pasta and squash.
Step 4: Sauté the Fresh Sage
In a skillet over medium heat, gently sauté the freshly chopped sage in olive oil. This quick step (about one minute) releases the sage’s fragrant oils and infuses the oil with those herbaceous notes that will carry through the whole dish.
Step 5: Combine Pasta and Squash
Now add the roasted butternut squash and cooked pasta to the skillet with the sage oil. Toss everything gently, adding reserved pasta water a little at a time to reach a creamy, delicate consistency that wraps around each noodle with ease. This step transforms simple ingredients into an irresistible meal.
Step 6: Finish with Parmesan
Finally, stir in the grated Parmesan cheese until it melts and combines with the pasta and squash, lending a rich, salty depth that ties all the flavors together. Serve immediately while it’s nice and warm to enjoy the full impact of this delightful Roasted Butternut Squash and Sage Pasta Recipe.
How to Serve Roasted Butternut Squash and Sage Pasta Recipe
Garnishes
Add a sprinkle of toasted walnuts if you love that satisfying crunch; alternatively, scatter some extra fresh sage leaves for a vibrant touch. A little extra Parmesan on top never hurts and adds a lovely salty hit to finish the dish perfectly.
Side Dishes
This pasta pairs beautifully with simple green salads dressed in lemon vinaigrette or roasted vegetables like Brussels sprouts or asparagus for a complete, hearty meal. The freshness of the sides balances the richness of the pasta, making every bite more enjoyable.
Creative Ways to Present
Consider serving the pasta in individual shallow bowls garnished with microgreens or edible flowers for an elegant touch. For a special occasion, drizzle finishing olive oil infused with garlic or chili flakes to add a subtle kick that complements the mellow squash and sage.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually meld beautifully overnight, making the dish even more delicious the next day.
Freezing
If you want to freeze this Roasted Butternut Squash and Sage Pasta Recipe, do so without the cheese to maintain texture. Place it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
When reheating, gently warm on the stovetop over low heat, adding a splash of water or broth to restore creaminess. Avoid the microwave if possible, as slow reheating helps preserve the delicate flavors and textures of the squash and sage.
FAQs
Can I use a different squash for this recipe?
Absolutely! While butternut squash is traditional for this recipe, alternatives like acorn or kabocha squash can work well, offering slightly different flavor profiles but similarly lovely sweetness and texture.
Is fresh sage necessary, or can I use dried?
Fresh sage is ideal because it releases more aromatic oils and vibrant flavor, but if you only have dried sage, use about a third of the amount and add it earlier in cooking to bloom its flavor.
Can I make this recipe vegan?
Yes, simply omit the Parmesan or replace it with a vegan cheese or nutritional yeast for a cheesy flavor without dairy. The roasted squash and sage still shine brilliantly on their own!
What type of pasta works best here?
Penne and fettuccine both hold the sauce well, but feel free to use any pasta shape you love. Smaller shapes like shells or rigatoni will also capture the creamy bits of squash and cheese delightfully.
How can I make this dish more protein-rich?
Adding toasted walnuts provides some protein and texture. You could also serve this pasta alongside grilled chicken or toss in crispy chickpeas for a vegetarian protein boost.
Final Thoughts
This Roasted Butternut Squash and Sage Pasta Recipe captures the essence of cozy, flavorful home cooking with effortless elegance. Once you try it, you’ll understand why it’s one of those dishes you keep coming back to, perfect for any season. I can’t wait for you to make it and share it with the people you love. Enjoy every delicious bite!
Print
Roasted Butternut Squash and Sage Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Sage Pasta is a comforting and flavorful autumn-inspired dish featuring tender roasted butternut squash, aromatic fresh sage, and creamy Parmesan cheese all tossed together with perfectly cooked pasta. Ideal for a cozy family dinner, this easy recipe balances sweetness from the squash with herbaceous notes and a satisfying, creamy texture.
Ingredients
Vegetables and Herbs
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pasta and Cheese
- 8 ounces pasta (penne or fettuccine)
- 1/2 cup grated Parmesan cheese
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Toppings
- 1/4 cup walnuts, toasted (optional)
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet, spreading the pieces evenly to ensure proper roasting.
- Roast the squash: Place the baking sheet in the oven and roast the squash for 25-30 minutes until it becomes tender and turns a nice golden brown, adding a delicious caramelized flavor.
- Cook the pasta: While the squash roasts, cook the pasta according to package instructions until al dente. Before draining, reserve some of the pasta cooking water to help create a smooth sauce later.
- Sauté the sage: Heat a skillet over medium heat and sauté the chopped fresh sage in olive oil for about 1 minute, until fragrant and infused into the oil.
- Combine pasta and squash: Add the roasted butternut squash and cooked pasta to the skillet with the sage-infused oil. Toss gently, adding reserved pasta water a little at a time to reach a creamy consistency that coats the pasta.
- Add Parmesan and serve: Stir in the grated Parmesan cheese until well combined, then serve the pasta hot. Optionally, sprinkle toasted walnuts on top for added texture and nutty flavor.
Notes
- For a nuttier flavor and added crunch, toast walnuts in a dry pan over medium heat until fragrant before sprinkling on the finished dish.
- Use fresh sage for the best herbal aroma; dried sage can be used but add sparingly as it is more concentrated.
- Reserve pasta water is crucial for binding the sauce and adding creaminess without extra cream.
- This recipe is easily adaptable to gluten-free pasta to accommodate dietary needs.
- Leftovers can be stored in an airtight container and reheated gently on the stovetop with a splash of water to loosen the sauce.
