Roasted Butternut Squash and Sage Pasta
Servings
4-6
Ready In:
30-60 minutes
Good For:
Dinner
About this Recipe
Super easy to prepare and incredibly tasty to eat, enjoy the delicious flavors of fall with this creamy Roasted Butternut Squash and Sage Pasta dish!
The perfect entrée to satisfy your craving for fall comfort food!
INGREDIENTS:
- 1 medium Butternut Squash, peeled, seeded, and cut into 1-inch cubes
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and Pepper, to taste
- 12 ounces Penne Pasta (gluten-free, if desired)
- 1 Tablespoon Butter
- 1 small Onion, diced
- 3 Clove Garlic, minced
- 1 Tablespoon Fresh Sage Leaves, chopped, plus a few whole leaves for presentation
- 1/2 cup Parmesan Cheese, grated, plus a few shaved slices for appearance
- 1/4 cup Walnuts, chopped and toasted (optional)
Step 1
Preheat your oven to 400ºF (200ºC). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coast evenly, then spread the squash out in a single layer. Roast in the oven for 25-30 minutes or until the squash is tender and slightly caramelized.
Step 2
While the squash is roasting, cook the pasta according tohe package instructions until al dente. Drain and set aside.
Step 3
In a large pan, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until transluvent. Stir in the minced garlic and chopped sage leaves, cooking for an additional 1-2 minutes.
Step 4
Add the roasted butternut squash to the pan with the onion and garlic mixture. Use a fork or potato masher to lightly mash some of the squash, leaving some chunks for texutre. Season with salt and pepper to taste.
Step 5
Add the cooked pasta to the pan of squash and stir until well combined. If needed , add a spalsh of pasta cooking water to help coat the pasta evenly with the squash mixture.
Step 6
Remove the pan from the heat. Sprinkle grated Parmesan cheese over the pasta and stir until melted and evenly distributed.
Step 7
To serve, divide the roasted butternut squash pasta among individual bowls. Sprinkle with toasted walnuts (if using) for added crunch and flavor. Optionally, garnish with a few sage leaves and shaved Parmesan slices for presentation.
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