Irresistible Butternut Squash Sage Pasta is the perfect dish to transport you to a warm, cozy kitchen. This creamy, nutty dish combines tender roasted squash with aromatic sage, creating an unforgettable dining experience. Each bite is a delightful explosion of flavor that will warm your heart, making it ideal for impressing guests or enjoying a comforting meal on a chilly evening.

Why You’ll Love This Irresistible Butternut Squash Sage

There are countless reasons to enjoy this delicious butternut squash recipe. First, the creamy texture of the sauce pairs beautifully with the roasted butternut squash, creating a satisfying dish. Second, the aromatic sage-infused butternut squash adds a unique depth of flavor. Third, this recipe is vegetarian-friendly, making it perfect for meatless meals. Fourth, it’s easy to prepare, taking only 45 minutes from start to finish. Additionally, it’s a great way to use seasonal produce, plus it’s filling and nutritious. Lastly, you can easily adjust the ingredients to suit your preferences, making it a versatile choice.

Ingredients for Irresistible Butternut Squash Sage

Gather these items:

• 2 cups butternut squash, cubed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 10 fresh sage leaves
• 8 ounces fettuccine pasta (or pasta of choice)
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Reserved pasta water as needed

How to Make Irresistible Butternut Squash Sage Step-by-Step

1. Step 1: Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Step 2: Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Step 3: In a skillet, heat olive oil over medium heat. Add minced garlic and sage leaves; sauté for 1-2 minutes until fragrant.
4. Step 4: Combine roasted squash with the garlic and sage in the skillet, tossing gently.
5. Step 5: Add cooked fettuccine to the mixture along with grated Parmesan cheese. Stir in reserved pasta water gradually until creamy.
6. Step 6: Serve warm, garnishing with extra Parmesan and sage if desired.

Pro Tips for the Best Irresistible Butternut Squash Sage

Keep these in mind:

• Great for impressing guests or enjoying a comforting meal.
• Adjust seasoning according to taste.
• For a more robust flavor, use more sage leaves or add nutmeg.
• Pair with a side salad for a complete meal. Mediterranean Chickpea Salad is a great option!

Best Ways to Serve Irresistible Butternut Squash Sage

This savory butternut squash and sage dish is delicious on its own, but you can elevate it further by serving it with:

• Crusty garlic bread for a comforting touch.
• A refreshing butternut squash sage salad for a light contrast.
• Roasted vegetables as a side to enhance the autumn flavors.

How to Store and Reheat Irresistible Butternut Squash Sage

To store leftovers, keep them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of reserved pasta water to maintain creaminess. This method works perfectly for meal prep, allowing you to enjoy this dish throughout the week.

Frequently Asked Questions About Irresistible Butternut Squash Sage

What’s the secret to perfect Irresistible Butternut Squash Sage?

The secret lies in roasting the butternut squash until it’s caramelized, enhancing its natural sweetness. This creates a beautiful balance with the savory sage, making every bite delightful.

Can I make Irresistible Butternut Squash Sage ahead of time?

Absolutely! You can prepare the roasted butternut squash and sauce ahead of time and combine them with freshly cooked pasta just before serving.

How do I avoid common mistakes with Irresistible Butternut Squash Sage?

To avoid mushy squash, be sure to roast until golden and tender. Also, don’t overlook the importance of reserving pasta water to achieve that creamy texture.

Variations of Irresistible Butternut Squash Sage You Can Try

If you want to mix things up, consider these variations:

• Add cooked chicken or shrimp for protein, making it a heartier meal.
• Incorporate spinach or kale for added nutrition and color.
• Swap fettuccine for whole grain or gluten-free pasta to suit dietary needs. Easy Avocado Toast is a great side dish!
• Experiment with different cheeses, like goat cheese, for a unique flavor twist.

Irresistible Butternut Squash Sage Pasta for Cozy Evenings

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

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Description

Transport yourself to a warm, cozy kitchen with this Butternut Squash and Sage Pasta. This dish combines creamy, nutty flavors with tender roasted squash and aromatic sage.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, cubed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 10 fresh sage leaves
• 8 ounces fettuccine pasta (or pasta of choice)
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Reserved pasta water as needed

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Instructions

1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sage leaves; sauté for 1-2 minutes until fragrant.
4. Combine roasted squash with the garlic and sage in the skillet, tossing gently.
5. Add cooked fettuccine to the mixture along with grated Parmesan cheese. Stir in reserved pasta water gradually until creamy.
6. Serve warm, garnishing with extra Parmesan and sage if desired.

Notes

• Great for impressing guests or enjoying a comforting meal.
• Adjust seasoning according to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Roasting and boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 20mg