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As the season shifts, certain ingredients come into their own, and butternut squash is a star performer. This squash, with its vibrant orange flesh and creamy texture, is often available at local farmers' markets and grocery stores during autumn. Not only is it a visual delight, but it also boasts a wealth of nutritional benefits. Rich in vitamins A and C, potassium, and fiber, butternut squash is a powerhouse of health benefits that supports immune function and digestive health.

Savory Butternut Squash & Sage Pasta

Discover the cozy flavors of autumn with this Savory Butternut Squash & Sage Pasta recipe. Perfectly combining the sweet, nutty taste of roasted butternut squash with fragrant sage, this dish captures the essence of fall. Packed with nutrients and customizable for various dietary preferences, it’s a comforting meal to share with loved ones. Follow our step-by-step guide for a delightful cooking experience that celebrates the harvest season in your kitchen.
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Ingredients
  

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

2 cups butternut squash, peeled and diced

3 tablespoons olive oil

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 heat)

1 cup vegetable or chicken broth

1/2 cup heavy cream or plant-based cream

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Fresh sage leaves for garnish

Toasted pumpkin seeds for serving (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

    Roast the Butternut Squash: While the pasta is cooking, preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

      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 5-7 minutes until softened. Add the minced garlic, chopped sage, and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant.

        Combine Ingredients: Once the squash is roasted, add it to the skillet with the sautéed aromatics. Pour in the broth and heavy cream, stirring to combine. Allow the mixture to simmer for 3-4 minutes. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

          Add the Pasta: Add the cooked pasta to the skillet and toss gently to coat the pasta in the sauce. Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste.

            Serve: Divide the pasta among serving bowls and garnish with fresh sage leaves and toasted pumpkin seeds, if desired. Enjoy your hearty and cozy dish!

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