Description
Roasted Butternut Squash and Sage Pasta is a delightful autumn dish that brings warmth and comfort to your dinner table. This recipe combines creamy pasta with sweet, caramelized butternut squash and fragrant sage for a deliciously satisfying meal.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 8 oz pasta (penne or fettuccine recommended)
- 6 fresh sage leaves
- 3 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash, then toss with 2 tablespoons of olive oil, salt, and pepper before spreading evenly on the baking sheet.
- Roast the squash for 25-30 minutes until tender and golden brown, stirring halfway through.
- While roasting, cook pasta according to package instructions in salted water until al dente. Drain and set aside.
- In a skillet over medium heat, add remaining olive oil and sauté sage leaves until crispy (about 1 minute).
- Combine roasted squash, cooked pasta, crispy sage, grated Parmesan, salt, and pepper in a large bowl; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American/Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 8mg