Butternut Squash & Sage Pasta
Indulge in the comforting flavors of Butternut Squash & Sage Pasta, a dish that embodies autumn’s warmth. Creamy pasta is tossed with sweet roasted butternut squash and aromatic sage, all topped with freshly grated Parmesan cheese. This delightful meal is perfect for family gatherings or cozy dinners, combining simplicity with sophistication.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash (about 2 cups roasted)
- 8 oz fettuccine pasta
- 2 tbsp olive oil (for roasting)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup fresh sage, chopped
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a lined baking sheet.
- Roast the squash for about 30-35 minutes until tender. Allow to cool slightly before scooping into a bowl.
- In a large pot of salted boiling water, cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, add olive oil and sauté minced garlic for one minute. Stir in heavy cream and heat through. Mash in the roasted squash.
- Combine drained pasta and chopped sage into the skillet. Toss gently, adding reserved pasta water to achieve desired creaminess.
- Serve topped with freshly grated Parmesan cheese and additional sage if desired.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 480
- Sugar: 5g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg