Oh, fall! It’s truly my favorite season, and what says autumn better than a big, comforting bowl of pasta? This Roasted Butternut Squash Sage Pasta is practically a hug in a bowl. It’s got this amazing balance – the squash is naturally sweet and roasts up so tender, the sage is this warm, earthy aroma, and then there’s this luscious, creamy sauce that just ties it all together. I remember making this for the first time on a chilly October evening, and my kitchen smelled incredible. It’s that perfect blend of sweet, savory, and just… cozy. I’ve always loved experimenting with seasonal produce, and this dish is definitely a star player in my autumn cooking lineup.
Why You’ll Love This Roasted Butternut Squash Sage Pasta
This isn’t just another pasta dish, trust me! Here’s why it’s going to become a staple in your rotation:
- So Easy to Whip Up: Seriously, most of the work is just the squash roasting itself. Perfect for those busy weeknights when you still want something homemade and delicious.
- Flavor Explosion: You get that wonderful sweetness from the roasted squash, that gorgeous earthy aroma from the fresh sage, and a touch of creamy, cheesy goodness. It’s a flavor combo that just *works*.
- Perfect for Any Occasion: Whether you’re serving it up for a cozy family dinner or impressing guests at a fall gathering, it always hits the spot.
- Taste of Autumn: It captures that cozy, comforting vibe of fall perfectly. The colors, the smells, the flavors – it’s pure autumn magic.
Gather Your Ingredients for Roasted Butternut Squash Sage Pasta
Alright, let’s talk about what you’ll need to bring this delicious Roasted Butternut Squash Sage Pasta to life. It’s not a super long list, which is part of why I love it so much! Everything comes together pretty seamlessly.
For the Squash:
- 1 medium butternut squash: Make sure it’s peeled, seeded, and cut into nice, bite-sized cubes. Think about an inch or so – that’s a good size for roasting.
- 2 tablespoons olive oil: Good quality olive oil really makes a difference here, just a nice drizzle to get things going.
- 1/2 teaspoon salt: Just a basic salt shaker will do.
- 1/4 teaspoon black pepper: Freshly ground pepper is always best if you have it!
For the Pasta:
- 12 ounces pasta: Fettuccine, penne, casarecce – any pasta shape that can hold onto a bit of sauce works wonderfully! I love fettuccine for this because it feels so luxurious.
- 2 tablespoons butter: Unsalted is usually my go-to so I can control the saltiness.
- 10 fresh sage leaves: Now, this is where the magic happens! If you can grow your own sage, even better – check out my guide to growing sage! But otherwise, just grab a nice bunch from the store. Make sure they’re fresh and fragrant. We’ll be chopping them up.
- 2 cloves garlic: Minced nice and fine, so you get that lovely garlic flavor without big chunks.
- 1/2 cup heavy cream: This makes the sauce so wonderfully rich and creamy.
- 1/4 cup grated Parmesan cheese: Use the real stuff, please! It melts so much better and has a million times more flavor than the pre-grated stuff.
- 1/4 teaspoon nutmeg: Freshly grated nutmeg is a game-changer, seriously. It adds this subtle warmth that complements the squash and sage perfectly.
- Salt and pepper to taste: You’ll want to do a final tasting at the end to get it just right.
Essential Equipment for Perfect Roasted Butternut Squash Sage Pasta
You don’t need a fancy kitchen for this, but a few trusty tools really make the Roasted Butternut Squash Sage Pasta come together smoothly. First up, you’ll want a large baking sheet. Seriously, don’t try to cram all that squash onto a small one – give it space so it roasts and caramelizes, not steams! Then, a large pot for boiling the pasta is a must. A good salad spinner is handy for drying sage if you’re washing it, but not essential. And finally, a large skillet is key for making that dreamy sauce and tossing everything together. It’s where all the magic happens after the oven!
Step-by-Step Guide to Making Roasted Butternut Squash Sage Pasta
Alright, let’s get cooking! This Roasted Butternut Squash Sage Pasta is pretty straightforward, but a few little tricks make all the difference. Get your apron on, and let’s make some magic!
Roasting the Butternut Squash
First things first, let’s get that squash happy in the oven. Preheat your oven to a nice hot 400°F (200°C). Grab a baking sheet – and remember, give your cubed butternut squash plenty of room! We want those edges to get a little caramelized, not steamed. Toss the cubes with your olive oil, salt, and pepper right on the sheet. Trust me, it saves washing an extra bowl! Pop it in the oven for about 25 to 30 minutes. Give it a little flip halfway through so it roasts evenly. You’re looking for tender squash with those lovely, slightly golden edges. It smells amazing while it’s roasting, doesn’t it? If you want more tips on getting veggies perfectly roasted, check out my guide to roasting vegetables!
Preparing the Sage Butter Sauce
While your squash is doing its thing, let’s whip up that gorgeous sauce. Grab your big skillet and melt that butter over medium heat. Once it’s bubbly, toss in your chopped fresh sage. Cook it for just a minute or two until it’s fragrant and maybe a little crispy – watch it closely, it can burn fast! Then, add in your minced garlic. Give it another quick minute until you can smell that garlicky goodness, but again, super important not to burn it, or the whole thing will taste bitter. Now, add your beautiful roasted squash right into the skillet with the sage and garlic. Pour in the heavy cream, sprinkle in that glorious Parmesan cheese, and grate in your nutmeg. Stir it all together gently; it should start to thicken into a lovely, creamy sauce.
Combining Pasta and Sauce
Okay, moment of truth! While the sauce is bubbling away, you’ll want to cook your pasta in a big pot of salted boiling water. Cook it until it’s perfectly *al dente* – you know, with just a tiny bit of bite left! Before you drain it, and this is super important, scoop out about a cup of that starchy pasta water. It’s liquid gold for loosening up sauces! Drain your pasta and then add it right into the skillet with that delicious squash and sage sauce. Toss it all together gently so every single piece of pasta gets coated in that creamy goodness. If it looks a little too thick or clumpy, just add a splash of that reserved pasta water, a little at a time, until it’s just right. Give it a final taste and add more salt and pepper if you think it needs it. Serve it up right away!
Tips for Success with Roasted Butternut Squash Sage Pasta
You know, making this Roasted Butternut Squash Sage Pasta is usually pretty foolproof, but there are a couple of little things I always keep in mind to make sure it turns out perfect every single time. First off, please, please use fresh sage! Dried sage just doesn’t have that vibrant, aromatic punch that fresh leaves bring to the party. It really is worth seeking out. Also, when you’re cooking your pasta, make sure it’s *al dente*. Nobody wants mushy pasta, especially in a dish like this where the sauce is so delicate. Oh, and my personal foolproof tip? Make sure you reserve that pasta water! It’s saved me more times than I can count when a sauce needs a little coaxing to the perfect creamy consistency. Just a splash or two makes all the difference!
Ingredient Notes and Substitutions for Roasted Butternut Squash Sage Pasta
Let’s chat a little more about the stars of this show! Sometimes you might not have exactly what the recipe calls for, or maybe you’re curious about different options. So, about that butternut squash – while the recipe works beautifully with it, you can totally explore other winter squash varieties too! Acorn squash or even kabocha squash can yield similar sweet, tender results. If you want to know more about them, you can check out my guide to butternut squash varieties. Now, sage is pretty special here, and I really do recommend fresh sage for that amazing aroma. If you absolutely can’t find it, a *tiny* pinch of dried sage can work in a pinch, but it’s a totally different flavor profile. For the pasta, honestly, any shape that cradles that sauce is a winner! And if you’re keeping this dairy-free or vegan, swap the butter for a good quality vegan butter, skip the Parmesan, or use your favorite vegan Parmesan alternative. You won’t miss a thing!
Serving and Storing Your Roasted Butternut Squash Sage Pasta
This Roasted Butternut Squash Sage Pasta is pretty fantastic all on its own, but I love to give it a little extra flair when I serve it! A sprinkle of toasted walnuts or pecans on top adds a lovely crunch, and a little extra grated Parmesan cheese never hurt anyone, right? Sometimes I even add a tiny grind of black pepper for a little zing. It’s really satisfying all by itself, though. Leftovers? Oh yeah, this stuff keeps beautifully! Just pop any extra into an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. When you want to reheat it, gently warm it up on the stovetop over low heat, adding a little splash of milk or cream if it seems a bit thick. Honestly, it’s almost as good the next day!
Frequently Asked Questions about Roasted Butternut Squash Sage Pasta
Can I use dried sage instead of fresh in this Roasted Butternut Squash Sage Pasta?
Oh gosh, great question! While fresh sage is really what makes the aroma and flavor sing in this Roasted Butternut Squash Sage Pasta, you *can* use dried sage in a pinch. Just remember, dried herbs are more potent, so you’ll want to use about 1 teaspoon of dried sage for the 10 fresh leaves called for. Add it with the garlic, and be careful, as it can burn a little quicker than fresh.
What kind of pasta is best for this Roasted Butternut Squash Sage Pasta?
Honestly, the beauty of this Roasted Butternut Squash Sage Pasta is that it’s pretty forgiving! I love using something like fettuccine or rigatoni because they really grab onto that creamy sauce. Penne or even fusilli would be fantastic too. Just pick a pasta shape that has nooks and crannies or a surface area that can hold onto all that yummy goodness. Anything that’s cooked al dente, of course!
How do I make this Roasted Butternut Squash Sage Pasta recipe vegan?
Making this Roasted Butternut Squash Sage Pasta vegan is totally doable! You’ll want to swap out the butter for a good quality vegan butter alternative. Then, instead of the Parmesan cheese, you can either omit it entirely (it’ll still be delicious!) or use your favorite vegan Parmesan substitute. Some vegan Parmesans melt really well and add a nice cheesy flavor. You won’t need to adjust the heavy cream if you use a rich, unsweetened plant-based cream like oat or cashew cream.
Can I add other vegetables to this Roasted Butternut Squash Sage Pasta?
Absolutely! This Roasted Butternut Squash Sage Pasta is super adaptable. You could toss in some sautéed mushrooms, maybe some caramelized onions alongside the squash, or even some baby spinach or kale wilted into the sauce at the very end. Just think about flavors that complement the sweet squash and earthy sage, and you can’t go wrong!
Nutritional Information
Just a heads-up, so you know what you’re getting into! This Roasted Butternut Squash Sage Pasta is estimated to have around 550-650 calories per serving. You’re looking at about 20-25g of protein, a good chunk of carbohydrates (around 60-70g), and about 25-35g of fat, depending on your cream and cheese. Fiber should be in the 5-8g range. Remember, this is just a ballpark figure, and it can change depending on the exact ingredients and brands you use, but it gives you a good idea!
Roasted Butternut Squash Sage Pasta
Ingrédients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
- While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package directions. Reserve about 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the chopped sage and cook for 1-2 minutes until fragrant and slightly crisp.
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- Add the roasted butternut squash, heavy cream, Parmesan cheese, and nutmeg to the skillet. Stir to combine.
- Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Season with additional salt and pepper to taste. Serve immediately.