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Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta

This Savory Butternut Squash & Sage Pasta combines creamy squash with sage for a comforting fall dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Dry Pasta (penne or rigatoni) Substitute with gluten-free pasta if desired.
For the Sauce
  • 2 cups Butternut Squash, peeled and cubed Can substitute with sweet potato or pumpkin.
  • 2 tablespoons Olive Oil Avocado oil also works.
  • 3 tablespoons Unsalted Butter Dairy-free butter for vegan option.
  • 1/4 cup Fresh Sage Leaves, roughly chopped Dried sage can be used, flavor will differ.
  • 2 cloves Garlic, minced Fresh garlic is preferred; garlic powder can substitute.
  • 1 Zest of Lemon Add at the end to maintain vibrancy.
  • 1/2 teaspoon Kosher Salt Adjust to taste; sea salt is a good alternative.
  • 1/4 teaspoon Black Pepper, freshly ground White pepper can substitute.
  • 1/3 cup Parmesan Cheese, grated Nutritional yeast for a vegan option.
  • 2 tablespoons Toasted Pine Nuts Can replace with walnuts or omit.

Equipment

  • oven
  • baking sheet
  • Large pot
  • Large skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Prepare the butternut squash to ensure even roasting.
  2. On a baking sheet, toss the cubed butternut squash with olive oil, kosher salt, and black pepper. Spread in a single layer and roast for 20-25 minutes until golden and tender.
  3. While the squash roasts, bring a large pot of salted water to a boil. Add the dry pasta and cook for 9-11 minutes until al dente. Reserve 1 cup of cooking water before draining.
  4. In a large skillet over medium heat, melt unsalted butter. Add minced garlic and chopped sage, sauté for 2-3 minutes until fragrant.
  5. Add the roasted butternut squash and drained pasta to the skillet. Pour in about half a cup of reserved pasta water and toss everything together.
  6. Off the heat, stir in the lemon zest, grated Parmesan cheese, and adjust seasoning with additional salt and pepper.
  7. Plate the pasta and garnish with toasted pine nuts. Serve and enjoy!

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 7000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This dish can be adapted for gluten-free, vegan, or low-carb diets. Pair with arugula salad or roasted Brussels sprouts for a complimenting side.

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