Butternut Squash and Sage Pasta
This comforting pasta dish features sweet roasted butternut squash paired with aromatic sage, creating a delightful balance of flavors perfect for cozy family dinners. The inclusion of parmesan cheese adds a rich umami depth, while pine nuts provide a satisfying crunch.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
1 medium butternut squash (about 2 lbs), peeled and diced
2 tbsp olive oil
Salt and pepper to taste
12 oz fettuccine pasta
2 tbsp unsalted butter
8-10 fresh sage leaves
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1/4 cup toasted pine nuts
1/4 tsp red pepper flakes (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
3. While the squash is roasting, cook the fettuccine pasta according to package instructions. Reserve 1 cup of pasta water and drain the rest.
4. In a large skillet, melt butter over medium heat. Add sage leaves and fry until crispy, then remove and set aside.
5. In the same skillet, add minced garlic and sauté until fragrant. Add roasted squash and cooked pasta, tossing to combine.
6. Gradually add reserved pasta water and parmesan cheese, stirring until the sauce is creamy and coats the pasta.
7. Season with additional salt, pepper, and red pepper flakes if using. Top with crispy sage leaves and toasted pine nuts before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth to help loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
