Roasted Butternut Squash and Sage Pasta
A comforting pasta dish featuring roasted butternut squash and crispy sage, perfect for cozy dinners or special occasions.
Equipment
- Oven
- Baking Sheet
- Skillet
- Pot
Ingredients
- 1 medium Butternut Squash Peeled and cubed
- 2 cups Fresh Sage Leaves
- 8 oz Pasta Fettuccine or penne recommended
- 3 tablespoons Extra Virgin Olive Oil
- 0.5 cup Freshly Grated Parmesan Cheese
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, salt, and pepper, then arrange in a single layer on the baking sheet.
- Roast the squash for 25-30 minutes, stirring halfway through, until tender and caramelized.
- While the squash is roasting, cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
- In a skillet, heat a little olive oil over medium heat and add the fresh sage leaves. Cook for about 2 minutes until crispy.
- Once the squash is roasted and the pasta is cooked, return the pasta to the pot. Add the roasted butternut squash and sautéed sage, tossing gently to combine.
- Serve warm, topped with freshly grated Parmesan cheese and additional olive oil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.