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
Scale
- 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