There’s something about the crisp fall air and the vibrant hues of the season that always takes me back to that cozy afternoon spent in my grandma’s kitchen. I can still picture the way the golden light streamed in through the window, dancing across the rows of jars lining the shelves. And the aroma – oh, the aroma! It was a symphony of earthy sweetness, with the gentle notes of sage mingling with the rich, velvety scent of roasted butternut squash. That’s the moment I fell head over heels for Butternut Squash & Sage Pasta.
My grandma, with her gentle hands and infinite wisdom, guided me through the process, teaching me the secrets to crafting the perfect balance of flavors. From the moment I took that first bite, I was hooked. The way the tender pasta cradled the silky, flavor-packed squash, accented by the aromatic sage – it was like a warm hug for my soul. I’ve been chasing that feeling ever since, and I’m thrilled to share this beloved recipe with you.
Table of Contents
Why This Butternut Squash & Sage Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Butternut Squash & Sage Pasta
This recipe is a true labor of love, but I promise the end result is worth every minute. The key lies in the careful roasting of the butternut squash, which coaxes out its natural sweetness and creates a silky-smooth texture that’s simply irresistible. And the addition of fragrant sage? Well, that’s the secret ingredient that takes this dish to the next level. Trust me, once you’ve tried this Butternut Squash & Sage Pasta, it’s going to become a staple in your household. This recipe makes 4 servings, each a generous 1 cup.
Essential Ingredients You’ll Need
- 1 lb butternut squash, peeled and cubed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lb pasta of your choice
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Step-by-Step Butternut Squash & Sage Pasta Instructions
Preparing Your Butternut Squash & Sage Pasta
This recipe takes 45 minutes total – 15 minutes for prep and 30 minutes for cooking. You’ll need a baking sheet, a large pot for boiling the pasta, and a skillet for sautéing the sage. Let’s get started!
1- Preheat your oven to 400°F. Peel, seed, and dice the butternut squash into 1-inch cubes, then toss with 2 tablespoons of olive oil and a pinch of salt and pepper.
2- Spread the seasoned squash cubes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
3- While the squash is roasting, bring a large pot of salted water to a boil. Cook the 12 ounces of pasta according to the package instructions, about 8-10 minutes, until al dente. Drain and set aside.
4- In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the 2 tablespoons of chopped fresh sage and cook for 1-2 minutes, until fragrant and slightly crispy.
5- Add the roasted butternut squash and the cooked pasta to the skillet with the sage. Toss gently to combine, then stir in the 3 minced garlic cloves and season with salt and pepper to taste.
6- Serve the Butternut Squash & Sage Pasta immediately, garnished with freshly grated Parmesan cheese. Enjoy!
Pro Tips for Success
- Roast the squash on a dark baking sheet for maximum caramelization.
- Don’t overcrowd the baking sheet – spread the squash in a single layer for even cooking.
- Use fresh, high-quality sage for the best flavor.
- Resist the urge to overcook the pasta – you want it to be perfectly al dente.
- Adjust the seasoning to your taste – some like it a bit sweeter, others prefer a more savory balance.
Serving and Storing Your Butternut Squash & Sage Pasta
Perfect Pairings for Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta is a true autumn delight, and it pairs beautifully with a crisp green salad and a glass of white wine. For a heartier meal, serve it alongside roasted Brussels sprouts or a side of crusty bread. And don’t forget – this recipe yields 4 servings, each a generous 1 cup.
Storage and Make-Ahead Tips
Leftovers of this Butternut Squash & Sage Pasta can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer to a skillet and warm over medium heat, adding a splash of water or broth if it seems dry. You can also freeze the pasta in individual portions for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Butternut Squash & Sage Pasta
Creative Butternut Squash & Sage Pasta Variations
Looking to mix things up? Try swapping the sage for fresh thyme or rosemary, or add a sprinkle of toasted pine nuts or crumbled feta for extra texture and flavor. You can also experiment with different pasta shapes, like rigatoni or penne. And for a seasonal twist, consider adding roasted apples or cranberries to the mix.
Making Butternut Squash & Sage Pasta Diet-Friendly
To make this recipe gluten-free, simply use your favorite gluten-free pasta. For a vegan version, omit the Parmesan cheese and use a dairy-free alternative. And for a low-carb take, you can serve the roasted butternut squash and sautéed sage over zucchini noodles or spaghetti squash instead of traditional pasta.
Frequently Asked Questions
Q: Can I substitute the butternut squash with another type of squash?
A: Absolutely! While butternut squash is the classic choice, you can experiment with other winter squashes like acorn, delicata, or even pumpkin. The cooking times may vary slightly, so keep an eye on the roasting process.
Q: How many servings does this recipe make?
A: This Butternut Squash & Sage Pasta recipe makes 4 servings, with each serving being a generous 1 cup.
Q: Can I make this recipe ahead of time?
A: Yes, you can! The pasta and roasted squash can both be prepared in advance. Simply store them separately in the refrigerator, then reheat and combine just before serving.
Q: How can I make this dish creamier?
A: For a creamier texture, you can stir in a few tablespoons of heavy cream or mascarpone cheese to the finished pasta. This will add a luxurious richness to the dish.
Q: What’s the best way to reheat leftover Butternut Squash & Sage Pasta?
A: The best way to reheat leftovers is to transfer the pasta to a skillet and warm it over medium heat, adding a splash of water or broth as needed to prevent it from drying out.
Butternut Squash & Sage Pasta
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Savor the rich, creamy texture and aromatic blend of butternut squash and sage in this cozy pasta dish. A comforting vegetarian meal that’s perfect for chilly autumn evenings.
Ingredients
– 1 lb butternut squash, peeled and cubed
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 lb pasta of your choice
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh sage leaves, chopped
– Salt and pepper to taste
Instructions
1. 1. Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
2. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. 3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. 4. Add the roasted butternut squash to the skillet and gently mash some of the cubes to create a creamy sauce. Season with salt and pepper.
5. 5. Add the cooked pasta to the skillet and toss to coat everything evenly. Stir in the Parmesan cheese and chopped sage.
6. 6. Serve the butternut squash and sage pasta hot, garnished with additional sage leaves if desired.
Notes
For a richer flavor, you can add a splash of heavy cream or half-and-half to the sauce. Toasted walnuts or pecans also make a delicious addition.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: Italian
Conclusion
Butternut Squash & Sage Pasta is the ultimate autumn comfort food, and this recipe is sure to become a new family favorite. With its vibrant flavors, velvety texture, and cozy appeal, it’s a dish that will transport you right back to grandma’s kitchen. So go ahead, give it a try, and let me know what you think! I can’t wait to hear how you enjoyed this beloved recipe.
