Are you ready to transform your ordinary weeknight dinner into a gourmet experience that will make your taste buds dance? This irresistible Pasta with Butternut Squash and Sage is about to become your new culinary obsession! Imagine golden, caramelized butternut squash cubes nestled among perfectly cooked pasta, infused with fragrant sage and garlic, and topped with a generous sprinkle of Parmesan cheese. This Italian-inspired dish is not just a meal—it's a warm, comforting embrace on a plate that promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh sage, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting the butternut squash.
- Carefully peel the butternut squash using a sharp knife. Cut the squash into uniform 1-inch cubes, ensuring they are roughly the same size for even roasting.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and freshly ground black pepper. Spread the squash evenly on the prepared baking sheet.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and the squash is tender when pierced with a fork.
- While the squash is roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add the chopped fresh sage to the skillet and cook for an additional 30 seconds, allowing the herb to release its aromatic oils.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta thoroughly.
- Add the cooked pasta and roasted butternut squash to the skillet with garlic and sage. Gently toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.
- Season with additional salt and pepper to taste. Transfer to serving plates and generously sprinkle freshly grated Parmesan cheese over the top.
- Serve immediately, garnishing with additional fresh sage leaves if desired. Enjoy your warm, comforting pasta dish.
Tips
- Choose the right squash: Look for a butternut squash that feels heavy and has a matte, not glossy, skin for the best flavor and texture.
- Uniform cutting is key: Cut your squash cubes into equal 1-inch pieces to ensure even roasting and consistent caramelization.
- Don't rush the roasting: Let the butternut squash develop those beautiful golden edges by giving it enough time in the oven and avoiding overcrowding the baking sheet.
- Save your pasta water: The starchy cooking liquid is liquid gold for creating a silky sauce that helps bind the pasta and squash together.
- Fresh sage makes a difference: If possible, use fresh sage leaves for the most vibrant, aromatic flavor. Dried sage can work in a pinch, but the fresh herb truly elevates the dish.
- Cheese matters: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese can't compare to the rich, nutty taste of freshly grated cheese.
Nutrition Facts
Calories: 328kcal
Carbohydrates: 54g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
