Description
This comforting Butternut Squash & Sage Pasta recipe combines roasted butternut squash with fragrant fresh sage and a creamy Parmesan sauce. Easy to prepare, the roasted squash adds natural sweetness and a rich texture that perfectly complements tender pasta. Topped with optional toasted pine nuts and fresh parsley, this dish is a flavorful fall-inspired meal ideal for cozy dinners.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) butternut squash, peeled, seeded, and cubed
- 12 oz (340g) pasta of your choice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 fresh sage leaves
- 3/4 cup (180ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Optional Garnish
- 1/4 cup (30g) toasted pine nuts
- Fresh parsley, chopped, for garnish
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking tray, toss with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Cook Pasta: While the squash roasts, cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining and setting the pasta aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened.
- Add Garlic and Sage: Stir in minced garlic and fresh sage leaves, cooking for an additional 2 minutes until fragrant.
- Create Sauce with Cream and Squash: Pour in the heavy cream and bring to a gentle simmer. Add the roasted butternut squash, mashing some of the cubes with a wooden spoon to help create a creamy sauce.
- Combine Cheese and Seasoning: Stir in grated Parmesan cheese, nutmeg, and the reserved pasta water until well combined. Add the cooked pasta to the sauce and toss to coat evenly. Season with salt and pepper to taste.
- Serve: Serve the pasta hot, garnished with toasted pine nuts if using and fresh parsley for a fragrant finish.
Notes
- Roasting the butternut squash caramelizes its natural sugars, enhancing the flavor of the sauce.
- Reserving pasta water helps to adjust the sauce consistency and allows it to cling better to the pasta.
- Toasted pine nuts add a delightful crunch but can be omitted for a nut-free option.
- For a vegan version, substitute the cream and Parmesan with plant-based alternatives.
- Fresh sage can be substituted with dried sage, but use less as it is more concentrated.
