Nothing quite says cozy comfort food like the Roasted Butternut Squash and Sage Pasta Recipe. This dish marries the sweet, nutty flavors of caramelized butternut squash with the earthy aroma of fresh sage, all tossed together in a creamy Parmesan sauce that feels like a warm hug on a plate. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is a stunning combination of simple ingredients that deliver big on flavor and texture.
Ingredients You’ll Need
Each ingredient in this Roasted Butternut Squash and Sage Pasta Recipe plays a crucial role in crafting a beautifully balanced dish. From the silky pasta to the roasted squash’s natural sweetness and the Parmesan’s savory depth, these are the essentials that bring it all together.
- Butternut squash: Peeled and cubed, it roasts to tender, golden perfection providing a sweet and hearty base.
- Pasta (penne or fettuccine): Choose your favorite type; it provides a comforting bite that perfectly holds the sauce.
- Olive oil: Used both for roasting and sautéing, it adds richness and helps develop flavor.
- Fresh sage: Chopped and sautéed, it infuses the dish with an herby warmth.
- Grated Parmesan cheese: Stirred in at the end, it creates a creamy, savory finish.
- Salt and pepper: Essential seasonings that enhance every component.
- Optional walnuts: Toasted for an added crunch and nutty dimension.
How to Make Roasted Butternut Squash and Sage Pasta Recipe
Step 1: Prepare the Butternut Squash
First, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out evenly on a baking sheet. Roasting the squash not only softens it but concentrates its natural sugars, giving you those irresistible caramelized edges.
Step 2: Roast the Squash Until Tender
Pop the squash into the oven and roast for 25-30 minutes, until it’s tender and golden brown. This stage unlocks a sweet, deep flavor that’s essential to the success of the Roasted Butternut Squash and Sage Pasta Recipe.
Step 3: Cook the Pasta
While the squash roasts, cook your pasta according to the package instructions until al dente. Saving some pasta water before draining is a clever trick; it will help you achieve the perfect silky texture when combining everything later.
Step 4: Sauté the Sage
In a skillet over medium heat, warm a little olive oil and sauté the chopped fresh sage for about one minute until fragrant. This quick step brings out the savory, aromatic qualities of the herb that make this dish so special.
Step 5: Combine Pasta and Squash
Add the roasted butternut squash and cooked pasta to the skillet with the sage. Toss everything gently, adding a splash of that reserved pasta water as needed—it helps create a luscious, creamy coating without any heavy cream.
Step 6: Finish with Parmesan
Stir in the grated Parmesan cheese until it melts into a smooth sauce that clings to every bite. Serve immediately for the best flavor and texture.
How to Serve Roasted Butternut Squash and Sage Pasta Recipe
Garnishes
To elevate your Roasted Butternut Squash and Sage Pasta Recipe, sprinkle toasted walnuts on top for a delightful crunch that contrasts with the softness of the squash and pasta. Add a few extra fresh sage leaves or a dash of freshly ground black pepper for aroma and presentation that impresses.
Side Dishes
This dish pairs wonderfully with a light, crisp green salad dressed in lemon vinaigrette to balance the creamy pasta. Garlic bread or a crusty artisan loaf is also fantastic for mopping up any irresistible sauce left on your plate.
Creative Ways to Present
For a dinner party, serve this pasta in shallow bowls scattered with crispy sage leaves fried until crisp. Drizzle a little good-quality olive oil on top and add a small drizzle of honey or balsamic glaze for a subtle touch of sweetness that complements the butternut squash beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Butternut Squash and Sage Pasta Recipe in an airtight container in the refrigerator for up to 3 days. You’ll find the flavors actually deepen over time, making leftovers just as enjoyable as the freshly made dish.
Freezing
This pasta can be frozen, but the texture of the squash may soften further, and the pasta can become slightly mushy. If you plan to freeze, keep portions small and store them in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth to refresh the sauce’s creaminess. Avoid microwaving at high heat as it can dry out the pasta and squash.
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash works beautifully for its sweet and creamy texture, you can try acorn or delicata squash for a slightly different flavor profile.
Is fresh sage necessary, or can I use dried?
Fresh sage is best for this recipe as it provides a vibrant aroma and flavor that dried sage cannot quite replicate. If you must use dried, use it sparingly as it’s more concentrated and can taste bitter.
Can I make this recipe vegan?
Yes! Simply omit the Parmesan or use a plant-based cheese alternative or nutritional yeast for that umami cheesy flavor without dairy.
What type of pasta is best?
Penne and fettuccine are great choices because they hold the sauce well, but feel free to use any pasta shape you love or have on hand including rigatoni or even farfalle.
How can I add protein to this dish?
Grilled chicken, crispy bacon, or toasted chickpeas are excellent additions to boost the protein content and make the meal more substantial.
Final Thoughts
This Roasted Butternut Squash and Sage Pasta Recipe is one of those dishes that feels like a warm, cozy story on a plate—a perfect blend of simple ingredients and rich flavors. I hope you’ll give it a try soon because it’s a guaranteed crowd-pleaser that can become a fast favorite in your kitchen too.
Print
Roasted Butternut Squash and Sage Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful Roasted Butternut Squash and Sage Pasta featuring tender roasted squash, aromatic sage, and creamy Parmesan cheese combined with perfectly cooked pasta. This easy-to-make dish balances savory and nutty flavors, perfect for a cozy weeknight dinner.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pantry Items
- 8 ounces pasta (penne or fettuccine)
- 2 tablespoons olive oil
- Salt and pepper to taste
Dairy
- 1/2 cup grated Parmesan cheese
Optional
- 1/4 cup walnuts, toasted
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet, spreading it evenly for roasting.
- Roast the Squash: Roast the butternut squash in the oven for 25-30 minutes until it becomes tender and golden brown, developing a rich caramelized flavor.
- Cook the Pasta: While the squash roasts, cook the pasta according to package instructions until al dente. Be sure to reserve some pasta water before draining to help with the sauce later.
- Sauté the Sage: In a skillet over medium heat, sauté the chopped sage in olive oil for about 1 minute until fragrant—this infuses the oil with herbal aroma.
- Combine and Toss: Add the roasted butternut squash and cooked pasta to the skillet. Toss gently, adding reserved pasta water as needed to create a smooth, creamy texture that coats the pasta evenly.
- Finish with Cheese and Serve: Stir in grated Parmesan cheese until fully incorporated. Serve hot, optionally topped with toasted walnuts for added texture and flavor.
Notes
- Using reserved pasta water helps create a creamy sauce without adding cream.
- To peel butternut squash easily, cut off the ends and use a sturdy vegetable peeler.
- Optional toasted walnuts add a nice crunch and complement the flavors well.
- This dish pairs well with a simple green salad or crusty bread.
- For a vegetarian version, ensure Parmesan is vegetarian-friendly or substitute with a plant-based cheese.
