Have you ever tasted a dish that feels like a warm hug? Roasted butternut squash and sage pasta is exactly that—a comforting blend of sweet, nutty squash paired with aromatic sage. This dish not only tantalizes your taste buds but also fills your kitchen with an irresistible aroma that invites everyone to the table. Imagine twirling strands of perfectly cooked pasta enveloped in a creamy sauce with bits of caramelized butternut squash. It’s a delightful experience you won’t want to miss.
This roasted butternut squash and sage pasta is perfect for cozy dinners during the cooler months or for impressing guests at a gathering. The combination of roasted vegetables and fresh herbs creates a symphony of flavors that will elevate any occasion. The creamy sauce perfectly balances the sweetness of the squash while the sage adds an earthy note. Whether you’re serving it as a main course or as a side dish, this recipe promises to be a showstopper on your dinner table.
Why You’ll Love It?
- Seasonal Delight: This dish showcases fall’s bounty by using ingredients like butternut squash and fresh sage, making it ideal for autumn gatherings.
- Easy to Prepare: With straightforward steps, you can whip up this flavorful meal in under an hour—perfect for busy weeknights.
- Healthful Ingredients: Packed with vitamins from the squash and nutrients from herbs, this meal is both satisfying and nutritious.
Ingredients You Need?
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose a firm squash with smooth skin; it should feel heavy for its size. This will add sweetness when roasted.
- Pasta of Choice: Any type works well; however, fettuccine or penne holds sauces nicely for maximum flavor.
- Fresh Sage Leaves: Opt for vibrant green leaves; they impart aromatic flavor that pairs perfectly with the sweetness of the squash.
- Olive Oil: Use high-quality extra virgin olive oil for roasting; it enhances the flavors without overpowering them.
- Heavy Cream: This adds creaminess to the sauce; substitute with half-and-half or coconut milk if desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Cook It!
Follow these simple steps to prepare this delicious dish:
Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Butternut Squash
Peel, seed, and cut the butternut squash into bite-sized cubes. Toss them in olive oil along with salt and pepper before spreading them on the prepared baking sheet.
Roast the Squash
Roast the butternut squash in the preheated oven for about 25-30 minutes or until tender and slightly caramelized. Stir halfway through cooking for even roasting.
Cook the Pasta
While the squash roasts, bring a large pot of salted water to boil. Cook your chosen pasta according to package instructions until al dente. Reserve some pasta water before draining.
Make the Sauce
In a large skillet over medium heat, add more olive oil along with chopped fresh sage leaves. Sauté for about one minute until fragrant. Then stir in heavy cream and simmer gently.
Combine Everything
Add drained pasta directly into the skillet with sauce along with roasted butternut squash. Toss everything together while adding reserved pasta water as needed for desired creaminess.
Transfer to plates and drizzle with additional olive oil for the perfect finishing touch.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Select Fresh Ingredients: Fresh herbs and seasonal produce enhance flavor significantly—don’t skimp on quality!
- Adjust Creaminess: If you prefer a lighter sauce, reduce the amount of heavy cream or substitute with vegetable broth.
- Add Protein: For added nutrition, consider including grilled chicken or chickpeas to make it more filling.
Mistakes to avoid
- Overcooking the Butternut Squash: One of the most common mistakes when making Roasted Butternut Squash and Sage Pasta is overcooking the squash. If you roast it for too long, it can become mushy and lose its sweetness. Aim for a golden-brown color with a tender texture. Check for doneness by inserting a fork; it should easily pierce the squash without falling apart.
- Not Seasoning Properly: Failing to season your butternut squash properly can lead to bland pasta. Before roasting, sprinkle salt, pepper, and olive oil generously over the cubes. Don’t be afraid to add herbs or spices that complement sage, as this will enhance the overall flavor of the dish.
- Ignoring Fresh Ingredients: Using fresh sage and quality pasta is crucial in achieving the best flavor in your Roasted Butternut Squash and Sage Pasta. Dried herbs lack the vibrant taste that fresh ones provide. Choose fresh sage leaves, and opt for high-quality pasta for a more enjoyable eating experience.
Serving Suggestions
This Roasted Butternut Squash and Sage Pasta is versatile and pairs wonderfully with:
- Freshly Grated Parmesan: A sprinkle of Parmesan adds a rich, savory flavor that complements the sweetness of the butternut squash.
- Toasted Pine Nuts: For a crunchy texture, consider adding toasted pine nuts. They provide a delightful contrast to the creamy pasta.
- Side Salad: Serve your pasta with a light side salad dressed in balsamic vinaigrette for a refreshing balance to the meal.
FAQs
What are the health benefits of Roasted Butternut Squash and Sage Pasta?
Roasted Butternut Squash and Sage Pasta offers numerous health benefits. Butternut squash is rich in vitamins A and C, which boost immunity and promote healthy skin. It also contains fiber that aids digestion. The sage herb adds not only flavor but also potential anti-inflammatory properties. Incorporating whole-grain pasta can enhance the dish’s nutritional value by providing complex carbs that release energy slowly.
Can I make Roasted Butternut Squash and Sage Pasta ahead of time?
Yes, you can prepare Roasted Butternut Squash and Sage Pasta in advance. Cook the pasta al dente, toss it with olive oil, and store it separately from the roasted squash and sauce. When you’re ready to eat, simply reheat everything together on low heat, adding a splash of water or broth if needed to maintain moisture. This makes it an excellent option for meal prepping.
What can I substitute for sage in this recipe?
If you don’t have sage on hand, you can substitute it with other herbs that complement butternut squash well. Thyme or rosemary can be great alternatives, offering their unique flavors while still pairing nicely with the sweetness of the squash. You could also use Italian seasoning if you want a more complex flavor profile.
Is Roasted Butternut Squash and Sage Pasta suitable for vegans?
Absolutely! To make this dish vegan-friendly, simply omit any dairy products like cheese or butter. You can replace them with plant-based alternatives such as nutritional yeast for a cheesy flavor or vegan butter. With these adjustments, your Roasted Butternut Squash and Sage Pasta will be deliciously suitable for everyone.
Roasted Butternut Squash and Sage Pasta
- Total Time: 45 minutes
- Yield: Serves 4
Description
Roasted Butternut Squash and Sage Pasta is a delightful autumn dish that combines the sweet, nutty flavor of roasted butternut squash with the aromatic essence of fresh sage, all enveloped in a creamy sauce. This comforting recipe is perfect for cozy dinners or when you want to impress guests. The vibrant colors and enticing aroma will fill your kitchen, making it an excellent choice for fall meals. With simple ingredients and straightforward steps, you can create this delicious pasta dish in under an hour. Not only is it satisfying, but it’s also packed with nutrients, making it a wholesome addition to your dining experience.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 12 oz fettuccine or penne pasta
- 1 cup fresh sage leaves
- 3 tablespoons olive oil
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed butternut squash in olive oil, salt, and pepper, then spread on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While the squash roasts, cook pasta according to package instructions until al dente.
- In a skillet over medium heat, sauté chopped sage in olive oil until fragrant. Stir in heavy cream and simmer gently.
- Combine drained pasta with roasted squash in the skillet. Toss with reserved pasta water for desired creaminess before serving.
Notes
- For a lighter sauce, reduce the amount of heavy cream or substitute vegetable broth.
- Add grilled chicken or chickpeas for extra protein.
- Toasted pine nuts make a great crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 550
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 70mg
