Cozy Roasted Butternut Squash and Sage Pasta Recipe for Fall

Autumn’s golden hues inspire this delectable roasted butternut squash and sage pasta that brings comfort to every bite.

Crisp leaves rustle outside while kitchen aromas promise warmth and satisfaction.

Nutty squash caramelizes beautifully when roasted, creating a rich foundation for our creamy pasta dish.

sage adds an earthy, sophisticated note that complements the sweet vegetable perfectly.

Weeknight dinners suddenly feel like special occasions with this simple yet elegant recipe.

Minimal ingredients combine to deliver maximum flavor, proving that cooking can be both easy and impressive.

You’ll love how quickly this meal comes together, making it ideal for busy evenings when hunger strikes and time is short.

What Makes Roasted Butternut Squash and Sage Pasta Great

• Savor Seasonal Comfort: Dive into a heartwarming dish that captures the essence of autumn with its rich, roasted butternut squash and aromatic sage combination.
• Master Simple Gourmet Cooking: Transform basic ingredients into a restaurant-quality meal with minimal culinary skills, making you feel like a professional chef in your own kitchen.
• Quick and Nutritious Weeknight Winner: Prepare a wholesome, satisfying dinner that's packed with vitamins and flavor, perfect for busy families seeking a delicious and nutritious meal in minimal time.
• One-Pan Wonder: Minimize kitchen cleanup with this streamlined recipe that uses just a few cookware items, reducing both prep and post-meal washing hassle.

Ingredients for Roasted Butternut Squash and Sage Pasta

• Butternut Squash: A sweet and creamy vegetable that provides a rich, nutty flavor and smooth texture to the pasta dish.
• Pasta: The hearty base of the recipe that serves as a delicious carrier for the roasted squash and seasonings.
• Olive Oil: A key ingredient that helps roast the squash and creates a silky sauce for the pasta.

• Garlic, Sage: Fragrant herbs and spices that add depth and warmth to the overall flavor profile of the dish.
• Salt, Pepper: Essential seasonings that enhance the natural taste of the ingredients.

• Parmesan Cheese: An optional topping that adds a salty, nutty finish to the pasta and provides extra richness.

How to Cook Roasted Butternut Squash and Sage Pasta

Step 1: Prepare Butternut Squash for Roasting

Preheat the oven to 400°F. Remove the skin from the butternut squash and chop it into even, bite-sized cubes.

Spread the squash pieces on a baking sheet.

• Butternut squash
• Olive oil
• Salt
• Black pepper

Drizzle olive oil over the squash and sprinkle with salt and pepper.

Ensure each piece is evenly coated.

Step 2: Roast the Squash

Place the baking sheet in the preheated oven.

Roast the squash for 25-30 minutes, stirring once halfway through. The squash is ready when it’s golden brown and tender when pierced with a fork.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until it reaches al dente texture.

Before draining, scoop out and set aside a half cup of pasta water.

Step 4: Create Aromatic Sauce

Heat a skillet over medium heat.

Add olive oil and toss in minced garlic and fresh sage leaves. Sauté for 1-2 minutes until the garlic becomes fragrant and slightly golden.

Step 5: Combine and Finish Dish

Add the roasted butternut squash and cooked pasta to the skillet. Gently mix everything together, using reserved pasta water to create a creamy consistency.

Sprinkle Parmesan cheese on top if desired.

Step 6: Serve and Enjoy

Transfer the pasta to serving plates.

Garnish with additional sage leaves or a sprinkle of Parmesan. Serve immediately while hot and enjoy the delicious combination of roasted squash and pasta.

Helpful Tips for Butternut Squash and Sage Pasta

• Cut butternut squash into uniform cubes to ensure consistent roasting and prevent burning or undercooked pieces.
• Save pasta water before draining to create a silky sauce that helps ingredients blend smoothly and adds extra flavor.
• Roast squash until golden and fork-tender, which brings out natural sweetness and creates caramelized edges.
• Mix pasta and squash gently to prevent breaking squash pieces and maintain the beautiful texture of roasted vegetables.
• Use fresh sage leaves for maximum aromatic flavor, which complements the butternut squash perfectly and elevates the entire dish.

Flavor Variations for Roasted Butternut Squash Pasta

• Vegan Butternut Delight: Replace Parmesan with nutritional yeast and use plant-based pasta. Add roasted pine nuts for extra protein and texture.
• Gluten-Free Autumn Comfort: Swap regular pasta with spiralized zucchini or gluten-free quinoa pasta. Keep all other ingredients the same.
• Spicy Harvest Remix: Add red pepper flakes or diced jalapeños to the roasted squash. Incorporate crumbled goat cheese for a tangy kick.
• Mediterranean Herb Fusion: Replace sage with fresh rosemary and thyme. Sprinkle toasted pumpkin seeds on top for added crunch and nutrition.

Best Pairings for Butternut Squash and Sage Pasta

Sauvignon Blanc or Pinot Grigio perfectly complement the sweet roasted butternut squash and earthy sage, cutting through the richness with bright, citrusy notes.

Crusty sourdough or focaccia makes an excellent side, helping soak up the creamy pasta sauce and providing delightful textural contrast.

Fresh arugula salad with lemon vinaigrette adds peppery brightness and balances the pasta’s warm, comforting flavors.

Sprinkle chopped toasted pine nuts or walnuts on top to introduce a crunchy element and nutty depth that harmonizes with the squash’s natural sweetness.

How to Store Roasted Butternut Squash Pasta Properly

• Store leftovers in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Transfer pasta to freezer-safe containers, removing excess air. Keep frozen for 1-2 months. Squash may slightly change texture but remains tasty.
• Place portion in microwave-safe dish. Add splash of water or olive oil to prevent drying. Heat in 30-second intervals, stirring between each, until steaming hot.
• Warm pasta in skillet over medium-low heat. Splash extra pasta water or broth to restore moisture and prevent sticking. Stir gently until heated through.

FAQs

• Is butternut squash healthy?

Butternut squash is packed with vitamins A and C, fiber, and antioxidants. It supports immune health, improves vision, and helps maintain healthy skin and bones.

• Can I use dried sage instead of fresh?

Yes, but use about 1/3 the amount of dried sage compared to fresh. Dried sage has a more concentrated flavor, so adjust accordingly to prevent overpowering the dish.

• What type of pasta works best for this recipe?

Short pasta like penne, rigatoni, or farfalle are ideal. These shapes help capture the roasted squash and sauce, creating a more flavorful bite.

• How can I make this dish more protein-rich?

Add cooked chicken, crispy pancetta, or toasted pine nuts. These protein sources complement the squash and enhance the overall nutritional profile of the pasta.

Roasted Butternut Squash And Sage Pasta Recipe

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4.8 from 20 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Creamy butternut squash and sage pasta delivers an elegant Italian-inspired comfort meal packed with seasonal warmth. Parmesan-dusted noodles invite you to savor autumn’s most delightful culinary embrace.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 medium butternut squash (about 2 cups / 480 milliliters diced)
• 12 ounces (340 grams) pasta (fettuccine or penne)
• 12 cup (120 milliliters) freshly grated Parmesan cheese (optional)

Flavor Enhancers:

• 4 tablespoons (60 milliliters) extra virgin olive oil
• 4 fresh sage leaves, finely chopped
• 2–3 garlic cloves, minced

Seasonings:

• Salt to taste
• Pepper to taste

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Instructions

1. Heat oven to 400°F (200°C) for optimal roasting temperature.
2. Transform butternut squash by carefully removing skin and cutting into consistent, bite-sized cubes.
3. Drizzle olive oil over squash cubes, seasoning generously with salt and pepper; distribute evenly across baking sheet.
4. Roast squash in preheated oven for 25-30 minutes until golden and tender, developing rich caramelized edges.
5. Simultaneously, prepare pasta in salted boiling water, cooking until perfectly al dente; carefully set aside 1/2 cup starchy cooking liquid before straining.
6. Create aromatic base in skillet by heating remaining olive oil over medium flame.
7. Infuse oil with minced garlic and fresh sage, sautéing quickly until fragrant and releasing herbaceous notes (approximately 1-2 minutes).
8. Merge roasted squash with cooked pasta directly in skillet, gently folding ingredients together.
9. Introduce reserved pasta water incrementally to create silky, smooth coating, adjusting consistency as needed.
10. Optional: Sprinkle freshly grated Parmesan cheese for enhanced flavor and creamy texture.
11. Transfer to serving dish immediately, ensuring warm presentation and maximum enjoyment.

Notes

• Ensure butternut squash cubes are similar in size for even roasting, preventing some pieces from burning while others remain undercooked.
• Transform this dish into a vegan option by substituting Parmesan with nutritional yeast or dairy-free cheese alternatives.
• Enhance protein content by adding roasted chickpeas or crispy pancetta for extra texture and flavor complexity.
• For a gluten-free version, replace traditional pasta with zucchini noodles or gluten-free pasta made from chickpea or lentil flour.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 6 g
• Protein: 13 g
• Cholesterol: 7 mg