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As the leaves turn and the air turns crisp, there's something inherently comforting about cooking with seasonal ingredients. Autumn brings a bounty of flavors and fragrances, and few vegetables embody this season better than butternut squash. Its sweet, nutty flavor and vibrant orange hue make it a standout in myriad dishes, and when paired with aromatic sage, it creates a symphony of taste that warms the soul. Savory Butternut Squash & Sage Pasta captures this essence perfectly, offering a comforting meal that is both satisfying and nourishing.

Savory Butternut Squash & Sage Pasta

Warm up this autumn with a comforting bowl of Savory Butternut Squash & Sage Pasta. This delightful dish showcases the rich flavors of roasted butternut squash, celebrated for its nutritional benefits, alongside aromatic sage. Perfectly cooked fettuccine or penne pairs beautifully with a creamy, velvety sauce infused with onions and garlic. This recipe not only highlights seasonal ingredients but also offers a nourishing meal that is both satisfying and flavorful. Perfect for cozy dinners!
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Ingredients
  

12 oz (340g) pasta of your choice (fettuccine or penne work well)

2 cups butternut squash, diced into small cubes

3 tablespoons olive oil, divided

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)

½ teaspoon red pepper flakes (optional, for heat)

Salt and pepper, to taste

½ cup vegetable broth

½ cup heavy cream or coconut milk (for a dairy-free option)

½ cup grated Parmesan cheese (plus extra for serving)

¼ cup toasted walnuts, roughly chopped

Fresh sage leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.

    Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

      Sauté the Aromatics: In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes, or until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.

        Combine Ingredients: Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.

          Toss the Pasta: Add the cooked pasta to the skillet and toss well to combine, ensuring every piece is coated in the sauce. Season with additional salt and pepper to taste.

            Serve: Plate the pasta into bowls, topping each serving with a sprinkle of toasted walnuts, additional grated Parmesan, and fresh sage leaves for garnish.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings