Description
A delicious butternut squash pasta recipe that’s perfect for fall.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cups butternut squash, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces pasta (rigatoni, orecchiette, or shells)
- 6 tablespoons unsalted butter
- 8 fresh sage leaves
- 3 cloves garlic, minced
- 3/4 cup grated parmesan cheese
- 1 cup reserved pasta water (as needed)
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes or until golden and tender.
- Boil pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
- In a skillet, melt butter over medium heat until golden brown and nutty. Add sage and cook until crisp, then remove sage and set aside.
- Add garlic to the brown butter and sauté for 1 minute. Add roasted squash and gently mash some into the butter to create the sauce.
- Stir in cooked pasta and add reserved pasta water gradually to loosen the sauce to desired consistency.
- Mix in grated parmesan and season with salt and pepper. Top with crispy sage and serve warm.
Notes
- Feel free to add additional herbs or spices to customize the flavor.
- This dish can be served as a main course or a side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg