Savory Butternut Squash & Sage Pasta A Flavorful Delight

As the crispness of autumn fills the air, there’s nothing quite like a comforting bowl of Butternut Squash & Sage Pasta to warm your spirits. This recipe is perfect for a cozy evening at home, perhaps enjoyed by the glow of candlelight, where time slows down just enough to savor every bite. Each forkful brings a delightful blend of textures and flavors, making it an ideal centerpiece for your upcoming holiday gatherings.

This dish finds its inspiration in the harvest season, drawing on the earthy sweetness of squash paired with the aromatic touch of fresh sage. It’s not just a recipe; it’s a moment to reconnect with the simple joys of cooking. What sets this dish apart is its unique harmony of flavors and the ease of preparation—it’s the kind of meal that impresses without overwhelming.

Why You’ll Love This Recipe

You’ll absolutely love this Butternut Squash & Sage Pasta for its rich flavors and comforting textures. The sweetness of the butternut squash marries beautifully with the herbal notes of sage, creating a dish that feels gourmet yet is straightforward to make. Additionally, it’s naturally vegetarian and can easily be tailored to fit vegan diets by substituting the cheese. The creamy sauce envelops the pasta, ensuring each bite is luscious and satisfying. Perfect for weeknight dinners or special occasions, this recipe will undoubtedly become a beloved staple in your home.

What Does The Recipe Taste Like?

This Butternut Squash & Sage Pasta offers a stunning balance between sweet and savory. The butternut squash provides a creamy texture and a natural sweetness, while the sautéed sage brings an aromatic depth that elevates the overall flavor profile. The dish is rounded off with a sprinkle of Parmesan cheese, which adds a salty contrast to the sweetness of the squash. Together, these elements create a wonderfully satisfying taste experience that warms the heart.

Ingredients You’ll Need

Main Ingredients

• 12 ounces of pasta – Choose your favorite shape; fusilli or penne works particularly well to hold onto the sauce.
• 1 medium butternut squash (about 2 pounds) – The star ingredient; its sweetness and creaminess provide the base for the sauce.
• 2 tablespoons olive oil – Adds richness and aids in roasting the squash to perfection.
• 1 medium onion, diced – Introduces a mild sweetness that complements the squash.
• 3-4 cloves garlic, minced – Infuses the dish with fragrant undertones.
• 1/4 cup vegetable broth – Helps create the creamy consistency in the sauce.
• 1/2 cup grated Parmesan cheese – Provides a salty flavor that balances the sweetness of the squash.
• Salt and pepper – Essential for seasoning throughout the cooking process.
• Fresh sage leaves, about 10 leaves – Adds a distinct, earthy flavor that ties the dish together.

Optional Additions

• Red pepper flakes – For warmth, add a pinch for a spicy kick.
• Walnuts or pecans – Toasted nuts can provide a delightful crunch and depth of flavor.
• Spinach or kale – Toss in some greens for added nutrition and color.

Special Garnishes

• More grated Parmesan – A sprinkle right before serving can enhance the dish visually and in flavor.
• Fresh sage leaves – Use crispy fried sage for an elegant garnish with a punch of extra flavor.
• A drizzle of balsamic reduction – For a touch of sweetness and tang, this makes a stunning final touch.

Step-by-Step Instructions

1. Preheat your oven: To 400°F (200°C). This will prepare for roasting the squash.
2. Prepare the butternut squash: Peel, seed, and cube the butternut squash into approximately 1-inch pieces. The smaller pieces will cook faster and become tender.
3. Toss and roast: In a bowl, combine the cubed squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for about 25-30 minutes, or until fork-tender and slightly caramelized.
4. Cook the pasta: In a large pot, bring water to a boil. Add salt and then your chosen pasta. Cook according to the package instructions until al dente, then drain, reserving about a cup of pasta water.
5. Sauté the aromatics: In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onions and sauté for 5 minutes until they become translucent. Then, add minced garlic and cook for another minute until fragrant.
6. Blend the squash: Once the squash is roasted, transfer it to a food processor. Combine with the sautéed onions and garlic, vegetable broth, and a bit of pasta water. Blend until creamy and smooth, adjusting the consistency by adding more broth or pasta water as needed.
7. Combine everything: In the skillet, add the cooked pasta and the creamy squash sauce. Stir everything together over low heat. Add in the freshly chopped sage leaves and grated Parmesan, mixing to combine.
8. Serve and enjoy: Plate the pasta, garnishing with extra sage and Parmesan if desired. Serve warm and savor the flavors!

Recipe Variations

If you’re looking to customize this Butternut Squash & Sage Pasta, there are plenty of variations to explore. For a meatier option, consider adding diced chicken or pancetta for a heartier dish. Alternatively, if you want a burst of color and flavor, try incorporating roasted red peppers or sun-dried tomatoes. For those who prefer a nutrient boost, adding a handful of leafy greens like spinach or kale will work wonderfully. Also, you can experiment with different types of cheese; goat cheese offers a tangy twist while a nut-based cheese can be a great dairy-free option.

Serving and Storage Tips

This pasta dish is best enjoyed fresh; however, any leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, you may want to add a splash of water or broth to refresh the sauce’s creaminess. For serving, consider pairing the pasta with a simple green salad for a balanced meal, or a crusty loaf of bread to soak up any remaining sauce.

Helpful Tips

• Don’t rush the roasting: Allow the butternut squash to roast until it’s caramelized. This process intensifies the flavor.
• Adjust the sauce consistency: The sauce should coat the pasta well; don’t hesitate to add more pasta water if needed.
• Fresh ingredients matter: Using fresh sage and high-quality Parmesan can make a significant difference in flavor.

Special Equipment

To make this Butternut Squash & Sage Pasta, you will need the following equipment:

• Large pot: For boiling the pasta.
• Baking sheet: To roast the butternut squash evenly.
• Food processor or blender: To create the creamy sauce.
• Skillet: Perfect for sautéing onions and garlic.

Frequently Asked Questions FAQ

Can I use frozen butternut squash?

Yes! Frozen butternut squash can be used, though you may need to adjust the cooking time. Make sure to thaw and drain any excess water before blending.

Is this recipe suitable for meal prep?

Definitely! This dish can be prepared in advance and stored in the refrigerator. Just remember to add a bit of liquid when reheating to maintain its creamy texture.

Can I make this dish vegan?

Yes, you can easily make this recipe vegan by omitting the Parmesan cheese or replacing it with a dairy-free alternative and ensuring your pasta is egg-free.

How can I make it gluten-free?

Simply use gluten-free pasta or spiralized vegetables like zucchini or butternut squash as a pasta substitute for a low-carb version.

Conclusion

This Butternut Squash & Sage Pasta is not just a meal; it invites you to partake in a delightful culinary experience that celebrates seasonal ingredients. The combination of creamy squash and aromatic sage is sure to captivate your taste buds and leave a lasting impression on your loved ones. We encourage you to give it a try, and don’t forget to share your experiences or adaptations in the comments below. After all, cooking is about creating lasting memories and enjoying delicious food together.

Savory Butternut Squash Sage Pasta A Flavorful Delight

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• Author: souzanfood
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Discover a flavorful delight with savory butternut squash sage pasta Perfect for a cozy dinner this dish combines rich flavors in every bite

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Ingredients

Scale 1x2x3x

12 ounces of pasta

1 medium butternut squash (about 2 pounds)

2 tablespoons olive oil

1 medium onion, diced

3–4 cloves garlic, minced

1/4 cup vegetable broth

1/2 cup grated Parmesan cheese

Salt and pepper

Fresh sage leaves, about 10 leaves

Red pepper flakes (optional)

Walnuts or pecans (optional)

Spinach or kale (optional)

More grated Parmesan (for garnish)

Fresh sage leaves (for garnish)

A drizzle of balsamic reduction (for garnish)

Cook Mode Prevent your screen from going dark

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Instructions

Preheat your oven to 400°F (200°C).

Peel, seed, and cube the butternut squash into approximately 1-inch pieces.

In a bowl, combine the cubed squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for about 25-30 minutes, or until fork-tender and slightly caramelized.

In a large pot, bring water to a boil. Add salt and then your chosen pasta. Cook according to the package instructions until al dente, then drain, reserving about a cup of pasta water.

In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onions and sauté for 5 minutes until they become translucent. Then, add minced garlic and cook for another minute until fragrant.

Once the squash is roasted, transfer it to a food processor. Combine with the sautéed onions and garlic, vegetable broth, and a bit of pasta water. Blend until creamy and smooth.

In the skillet, add the cooked pasta and the creamy squash sauce. Stir everything together over low heat. Add in the freshly chopped sage leaves and grated Parmesan, mixing to combine.

Plate the pasta, garnishing with extra sage and Parmesan if desired. Serve warm.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450 calories
• Sugar: 5g
• Fat: 18g
• Saturated Fat: 18g
• Carbohydrates: 63g
• Fiber: 6g
• Protein: 15g