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A bowl of Roasted Butternut Squash Sage Pasta, topped with herbs and parmesan cheese.

Roasted Butternut Squash Sage Pasta

This pasta dish features sweet roasted butternut squash, fragrant sage, and a creamy sauce. It's a comforting and flavorful meal perfect for autumn.
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Temps de préparation 20 minutes
Temps de cuisson 40 minutes
Temps total 1 heure
Portions: 4 people
Type de plat: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingrédients
  

For the Squash
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Pasta
  • 12 ounces pasta such as fettuccine or penne
  • 2 tablespoons butter
  • 10 leaves fresh sage chopped
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg freshly grated
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Large skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
  3. 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.
  4. 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.
  5. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
  6. Add the roasted butternut squash, heavy cream, Parmesan cheese, and nutmeg to the skillet. Stir to combine.
  7. 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.
  8. Season with additional salt and pepper to taste. Serve immediately.

Notes

For a vegan option, use vegan butter and omit the Parmesan cheese, or use a vegan Parmesan alternative. You can also add toasted walnuts or pecans for extra crunch.

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