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.
Ingredients
Scale
- 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
Instructions
- 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.
- Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sage leaves; sauté for 1-2 minutes until fragrant.
- Combine roasted squash with the garlic and sage in the skillet, tossing gently.
- Add cooked fettuccine to the mixture along with grated Parmesan cheese. Stir in reserved pasta water gradually until creamy.
- 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