Savory Butternut Squash & Sage Pasta

Warm up this autumn with Savory Butternut Squash & Sage Pasta, a comforting dish that blends the natural sweetness of roasted butternut squash with the earthy essence of sage. Perfect for cozy gatherings or simple weeknight dinners, this recipe is not only delicious but also nutritious, packed with vitamins and fiber. Enjoy its versatility with options for various diets, ensuring everyone can savor this seasonal delight. Indulge in flavors that nourish both body and spirit.

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Ingredients

12 oz (340g) pasta (your choice: fettuccine, linguine, or penne)

2 cups butternut squash, peeled and diced into 1-inch cubes

3 tablespoons olive oil, divided

1 medium onion, finely chopped

2 cloves garlic, minced

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

1/2 teaspoon red pepper flakes (optional for a hint of heat)

1 cup vegetable or chicken broth

1/2 cup heavy cream or plant-based cream for a vegan option

1/2 cup grated Parmesan cheese (or nutritional yeast)

Salt and pepper to taste

Fresh sage leaves for garnish

Toasted pumpkin seeds for serving (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Once boiling, add your pasta of choice, cooking it according to package instructions until it reaches al dente texture. Before draining, reserve about 1 cup of the pasta water. Then, drain the pasta and set it aside.

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). On a lined baking sheet, spread out the diced butternut squash evenly. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and has developed a slight caramelization, stirring halfway through for even cooking.

Sauté the Aromatics: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until softened and translucent. Then, mix in the minced garlic, chopped sage, and red pepper flakes (if desired), cooking for an additional 1-2 minutes until you can smell the fragrant herbs.

Combine Ingredients: Once the butternut squash is roasted, transfer it to the skillet with the sautéed aromatics. Pour in the broth and heavy cream, mixing well to combine. Allow the mixture to simmer gently for 3-4 minutes. If you find the sauce is too thick, stir in some of the reserved pasta water gradually until achieving your desired consistency.

Add the Pasta: Gently toss the cooked pasta into the skillet with the sauce, making sure the pasta is well-coated. Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste.

Serve: Serve the pasta in individual bowls, garnishing with fresh sage leaves and adding toasted pumpkin seeds on top for a delightful crunch, if desired. Dive into this hearty and comforting dish and enjoy!

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