Roasted Butternut Squash and Sage Pasta
Warm up your evenings with this delightful Roasted Butternut Squash and Sage Pasta. This comforting dish combines the natural sweetness of roasted butternut squash with the aromatic essence of fresh sage, creating a harmonious blend of flavors that is both satisfying and nutritious. Ready in under 30 minutes, it features al dente pasta coated in a creamy sauce made from perfectly roasted squash. Ideal for busy weeknights or special gatherings, this recipe is versatile enough to adapt with added proteins or seasonal vegetables. Pair it with a fresh salad or garlic bread for a complete meal that will impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 cups cubed butternut squash
- 8 oz pasta (such as fettuccine or penne)
- 10 fresh sage leaves
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube butternut squash. Toss with olive oil, salt, and pepper.
- Spread squash on a baking sheet; roast for 25-30 minutes until tender.
- Cook pasta in salted boiling water until al dente; reserve some pasta water before draining.
- Sauté sage leaves in olive oil over medium heat until crispy, about 2-3 minutes.
- In a large bowl, combine pasta, roasted squash, crispy sage, and Parmesan cheese. Add reserved pasta water as needed for consistency.
- Serve warm, drizzled with extra olive oil if desired.
Notes
– For added protein, consider grilled chicken or chickpeas.
– Customize with other vegetables like spinach or kale.
– Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg