Description
This creamy Butternut Squash & Sage Pasta is a comforting and nourishing dish that celebrates the flavors of fall. Roasted butternut squash is blended into a velvety sauce that coats tender pasta, finished with fragrant sage and Parmesan.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh sage leaves, chopped
– 12 ounces penne or rigatoni pasta
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Toss the butternut squash cubes with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 25-30 minutes, until tender.
2. – In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
3. – Add the minced garlic and sauté for 1 minute until fragrant.
4. – Transfer the roasted butternut squash to a blender. Add the vegetable broth and heavy cream, and blend until smooth and creamy.
5. – Pour the butternut squash sauce into the skillet with the onions and garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally, until thickened.
6. – Meanwhile, cook the pasta according to package instructions. Drain and return to the pot.
7. – Add the butternut squash sauce to the cooked pasta and toss to coat evenly. Stir in the grated Parmesan and chopped sage.
8. – Season with salt and pepper to taste.
9. – Serve the Butternut Squash & Sage Pasta warm, garnished with additional sage leaves if desired.
Notes
This dish can be made in advance and reheated, or frozen for future meals. For a richer flavor, use half-and-half or whole milk instead of heavy cream. Experiment with different types of pasta or add roasted vegetables like Brussels sprouts or mushrooms.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian