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

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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