Indulge in the flavors of autumn with butternut squash and sage pasta. This delightful dish combines roasted butternut squash with fresh sage, garlic, and a creamy sauce, creating a comforting meal that’s perfect for chilly evenings. The sweetness of the squash pairs beautifully with the earthy notes of sage, making it a satisfying vegetarian option. In this post, we’ll guide you through creating this delicious pasta dish step by step.

Ingredients List

To prepare butternut squash and sage pasta, you’ll need the following ingredients:

For the Pasta:

• Pasta (12 ounces, such as fettuccine, penne, or farfalle)
• Butternut squash (1 medium, peeled and diced)
• Olive oil (2 tablespoons)
• Fresh sage leaves (10-12 leaves, chopped)
• Garlic (3 cloves, minced)
• Vegetable broth (1 cup)
• Heavy cream (1/2 cup, or substitute with coconut milk for a dairy-free version)
• Parmesan cheese (1/2 cup, grated, plus more for serving)
• Salt and pepper (to taste)
• Red pepper flakes (optional, for heat)

For Garnish:

• Fresh sage leaves (whole, for garnish)
• Chopped walnuts or pecans (optional, for added crunch)

Substitutions:

• Pasta: Use gluten-free pasta for a gluten-free option.
• Cream: Substitute with a plant-based cream for a vegan version.
• Parmesan: Nutritional yeast can be used for a dairy-free cheesy flavor.

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet.
3. Roast: Roast in the preheated oven for about 20-25 minutes, or until tender and caramelized, stirring halfway through.

Step 2: Cook the Pasta

1. Boil Water: While the squash is roasting, bring a large pot of salted water to a boil.
2. Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Step 3: Prepare the Sauce

1. Sauté Sage and Garlic: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped sage and minced garlic, sautéing for about 1-2 minutes until fragrant.
2. Add Broth and Cream: Pour in the vegetable broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for about 5 minutes to thicken slightly.
3. Combine with Squash: Add the roasted butternut squash to the skillet and stir gently to combine.

Step 4: Combine Pasta and Sauce

1. Mix Together: Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
2. Add Cheese: Stir in the grated Parmesan cheese, mixing until melted and creamy. Season with salt, pepper, and red pepper flakes if desired.

Step 5: Serve

1. Plate the Dish: Serve the pasta warm, garnished with additional Parmesan cheese, whole sage leaves, and chopped walnuts or pecans if using.

Nutritional Information

Here’s a breakdown of the nutritional content per serving (assuming 4 servings):

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 400mg
• Total Carbohydrates: 55g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 12g

Healthier Alternatives for the Recipe

To make your butternut squash and sage pasta a bit healthier, consider the following modifications:

• Increase Vegetables: Add spinach, kale, or other greens for added nutrients.
• Use Whole Wheat Pasta: Substitute regular pasta with whole wheat for more fiber.
• Reduce Cream: Use less heavy cream or substitute with a lighter option like Greek yogurt.

Serving Suggestions

Here are some creative serving suggestions for your butternut squash and sage pasta:

• Serve with a side salad dressed in a light vinaigrette.
• Pair with crusty bread or garlic bread for a complete meal.
• Enjoy with a glass of white wine, such as Sauvignon Blanc or Chardonnay.

Common Mistakes to Avoid

1. Overcooking the Squash: Keep an eye on the squash while roasting to ensure it doesn’t become mushy.
2. Not Reserving Pasta Water: Always reserve some pasta water before draining; it helps to adjust the sauce consistency.
3. Skipping the Cheese: Don’t skip the Parmesan; it adds essential flavor to the dish.

Storing Tips for the Recipe

To keep your butternut squash and sage pasta fresh:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
• Freezing: You can freeze the pasta, but the texture may change upon thawing. Store in an airtight container for up to 2 months.

Conclusion

In summary, butternut squash and sage pasta is a delicious and comforting dish that celebrates the flavors of fall. With its creamy sauce and vibrant ingredients, it’s sure to become a favorite in your household. Don’t forget to share your experience in the comments below and subscribe for more delightful recipes!

FAQs

1. Can I make this pasta ahead of time?

Yes! You can prepare the sauce and roast the squash ahead of time. Cook the pasta fresh just before serving.

2. Can I use other types of squash?

Absolutely! Acorn squash or pumpkin can be used as alternatives.

3. Is this dish gluten-free?

You can make it gluten-free by using gluten-free pasta.