Description

This Savory Roasted Butternut Squash and Sage Pasta is a comforting, flavorful fall dish combining tender caramelized butternut squash with aromatic sage and garlic, tossed with pasta and Parmesan for a creamy, satisfying meal. Perfect as a vegetarian main course, it offers a rich, silky sauce thanks to a blend of roasted squash and Parmesan cheese.

Ingredients

Scale

Butternut Squash and Roasting

1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Pasta and Sauce

12 oz pasta (penne or rigatoni work well)
2 tbsp unsalted butter
6–8 fresh sage leaves, chopped
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
1/4 tsp red pepper flakes (optional)
Extra Parmesan and sage for garnish

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Instructions

Prepare and Roast Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat all pieces well. Roast for 25–30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized.
Cook Pasta: While the squash is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
Sauté Sage and Garlic: In a large skillet over medium heat, melt the butter. Add the chopped sage leaves and cook for 1 to 2 minutes until fragrant and slightly crispy. Add the minced garlic and sauté for 30 seconds, taking care not to burn it.
Combine Squash and Sauce: Add the roasted butternut squash to the skillet and stir to combine with the sage and garlic butter. Use the back of a spoon to mash about half of the squash gently, creating a creamy texture.
Toss Pasta with Sauce: Add the drained pasta to the skillet along with the grated Parmesan cheese and a splash of the reserved pasta water. Toss everything together to coat the pasta in the silky sauce, adding more pasta water as needed to reach your desired consistency.
Serve: Serve the pasta warm, garnished with extra Parmesan cheese, fresh sage leaves, and red pepper flakes if using for a touch of heat.

Notes

You can substitute goat cheese or ricotta cheese instead of Parmesan for a different creamy flavor.
For a heartier dish, add sautéed mushrooms or crispy pancetta.
Adjust the amount of reserved pasta water to achieve your preferred sauce thickness.
Use fresh sage for best flavor and texture.
This dish can be made gluten-free by using gluten-free pasta.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)
Calories: 460
Sugar: 4g
Sodium: 470mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 14g
Cholesterol: 20mg