Why Make This Recipe
Butternut Squash and Sage Pasta is a delightful dish that captures the essence of fall. With its warm, creamy flavors and comforting textures, this meal is perfect for cozy dinners. The combination of roasted butternut squash and crispy sage creates a delicious harmony that pairs wonderfully with pasta. It’s not just tasty but also a beautiful way to enjoy seasonal ingredients!
How to Make Butternut Squash and Sage Pasta
Ingredients
- 12 oz fettuccine
- 2 cups butternut squash, diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup unsalted butter
- 10 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts
Directions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Roast for 20-25 minutes until tender.
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the sage leaves and cook until the butter turns golden brown and the sage is crispy.
- Toss the cooked pasta in the browned butter.
- Add the roasted squash and Parmesan cheese.
- Garnish with toasted pine nuts and serve this flavorful, seasonal pasta dish.
How to Serve Butternut Squash and Sage Pasta
Serve this pasta warm, straight from the skillet. You can place extra grated Parmesan cheese on the table for those who want to add more flavor. A simple side salad or crusty bread pairs nicely with this dish.
How to Store Butternut Squash and Sage Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through. If the pasta looks dry, add a splash of olive oil or water while reheating.
Tips to Make Butternut Squash and Sage Pasta
- Make sure to roast the squash until it’s tender for the best texture.
- Adjust the amount of sage and Parmesan cheese according to your taste.
- If you like nuts, feel free to add more toasted pine nuts for extra crunch.
- A touch of cream can make the sauce richer if desired.
Variation
You can easily switch up this dish by adding other vegetables like spinach or kale for more nutrients. For a protein boost, consider adding cooked chicken or shrimp.
FAQs
Q: Can I use another type of pasta?
A: Yes! You can use any pasta you prefer, like penne or spaghetti.
Q: Is there a vegan version of this recipe?
A: Absolutely! Substitute the butter with olive oil, use nutritional yeast instead of Parmesan, and leave out the pine nuts if needed.
Q: Can I prepare the butternut squash in advance?
A: Yes, you can roast the squash a day ahead and store it in the refrigerator until you’re ready to make the pasta.
