When it comes to fall-inspired dishes, few combinations are as comforting and flavorful as butternut squash and sage. This Butternut Squash and Sage Pasta is a perfect balance of sweetness from the roasted squash and earthiness from fresh sage. Tossed with pasta and a rich, velvety sauce, this dish creates a warm, satisfying meal ideal for cooler months or any time you’re craving something cozy and comforting.
The sweetness of the butternut squash is complemented by the crispy sage leaves, while the pasta creates the perfect base to soak up the creamy sauce. Whether you’re preparing it for a family dinner or serving guests, this dish is sure to impress with its beautiful presentation and rich flavors.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh sage leaves, chopped (plus extra whole leaves for frying)
- 12 ounces pasta (such as farfalle, rigatoni, or spaghetti)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or a dairy-free alternative)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon butter (optional)
- Freshly ground black pepper, for garnish
Instructions:
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss the squash to coat evenly, then roast in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
- Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain, reserving about 1/2 cup of pasta cooking water.
- Make the Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped sage leaves and cook for 1-2 minutes, until they crisp up. Remove the crispy sage and set aside.
- Prepare the Butternut Squash Sauce: In the same skillet, add the roasted butternut squash, vegetable broth, and heavy cream. Use a wooden spoon or potato masher to mash the squash into a smooth, creamy sauce. Let it simmer for a few minutes to thicken slightly, adding pasta cooking water to reach your desired consistency.
- Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the squash sauce and toss to combine. Stir in butter and grated Parmesan cheese for a creamier texture, if desired. Season with additional salt, pepper, and freshly ground black pepper to taste.
- Serve: Plate the pasta and sprinkle the crispy sage leaves on top for garnish. Serve immediately while hot, and enjoy the comforting flavors of fall.
This Butternut Squash and Sage Pasta is the epitome of comfort food with a touch of elegance. The rich, smooth sauce pairs beautifully with the tender pasta, and the crispy sage adds a fragrant, savory note that ties everything together. It’s a dish that will satisfy your cravings for something warm, satisfying, and packed with flavor.
