Roasted Butternut Squash and Sage Pasta
A delightful pasta dish featuring roasted butternut squash and fresh sage, topped with Parmesan cheese for a comforting meal.
Equipment
- Oven
- Baking Sheet
- Skillet
- Pot
Ingredients
- 1 medium Butternut Squash Peeled and cubed
- 2 cups Fresh Sage Leaves
- 8 oz Pasta Fettuccine or penne recommended
- 3 tablespoons Extra Virgin Olive Oil
- 0.5 cup Freshly Grated Parmesan Cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- In a skillet, heat a bit of olive oil over medium heat. Add the fresh sage leaves and sauté until crispy, about 2 minutes.
- Reserve a bit of pasta water (about half a cup) before draining the pasta. In a large pot, combine the roasted squash, sautéed sage, and drained pasta. Toss gently, adding reserved pasta water as needed to loosen.
- Serve topped with freshly grated Parmesan cheese and an additional drizzle of olive oil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.