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

Scale

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)

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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.