Imagine a dish that captures the essence of fall in every single bite - where golden, caramelized butternut squash meets perfectly cooked pasta, elevated by the aromatic crunch of crispy sage leaves. This isn't just another pasta recipe; it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece you can create right in your own kitchen. Prepare to fall in love with a meal that's as beautiful as it is delicious, promising to warm your soul and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 small butternut squash, peeled and diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh sage leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by carefully peeling it with a sharp vegetable peeler. Cut the squash into uniform 1/2-inch cubes to ensure even roasting.
- Toss the diced squash with 1 tablespoon of olive oil, and season generously with salt and freshly ground black pepper. Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash in the preheated oven for 20-25 minutes, stirring 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, typically 8-10 minutes.
- In a small skillet, heat the remaining olive oil over medium heat. Add fresh sage leaves and fry for 30-45 seconds until they become crisp and fragrant. Remove sage leaves and set aside on a paper towel.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a silky sauce.
- In the same pot, combine the cooked pasta, roasted squash, and a splash of reserved pasta water. Gently toss to combine, adding more pasta water if needed to create a light sauce.
- Sprinkle grated Parmesan cheese over the pasta and stir to incorporate. Taste and adjust seasoning with additional salt and pepper if required.
- Plate the pasta and garnish with the crispy fried sage leaves. Serve immediately while hot, with extra Parmesan cheese on the side if desired.
Tips
- Choose uniform squash cubes to ensure even roasting and consistent texture
- Use a sharp vegetable peeler for easier squash preparation
- Don't overcrowd the baking sheet when roasting - this ensures proper caramelization
- Reserve pasta water before draining - it's liquid gold for creating silky sauces
- Fry sage leaves quickly to maintain their vibrant flavor and create a crispy garnish
- Experiment with different pasta shapes like penne or farfalle for variety
- For extra richness, consider adding a touch of brown butter when tossing the pasta
- Use freshly grated Parmesan for the best melting and flavor
- Serve immediately to enjoy the optimal texture and temperature
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
