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As the leaves turn and the air grows crisp, there's a special allure in the kitchen that beckons us to embrace the flavors of autumn. One dish that perfectly encapsulates this seasonal spirit is Savory Butternut Squash & Sage Pasta. This comforting meal not only captures the essence of fall but also brings together the delightful sweetness of roasted butternut squash with the earthy aroma of sage, creating a symphony of flavors that warms the soul.

Savory Butternut Squash & Sage Pasta

Embrace the flavors of fall with this Savory Butternut Squash & Sage Pasta. This delightful dish combines the natural sweetness of roasted butternut squash with the earthy aroma of sage, creating a warm and comforting meal perfect for autumn dining. Rich in vitamins and fiber, butternut squash adds nutrition while sage enhances flavor. Ideal for cozy dinners or family gatherings, this recipe is a celebration of seasonal bounty that everyone will love.
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Ingredients
  

12 oz pasta (fettucine or your choice)

2 cups butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)

½ cup vegetable broth

½ cup heavy cream (or a dairy-free alternative)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Crushed red pepper flakes, for garnish (optional)

Fresh sage leaves, for garnish (optional)

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until fork-tender and lightly caramelized. Stir halfway through for even cooking.

    Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

      Sauté Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and fresh sage, cooking for an additional 2 minutes until fragrant.

        Combine Ingredients: Add the roasted butternut squash to the skillet, followed by the vegetable broth and heavy cream. Stir well to combine, letting the mixture simmer on low heat for about 5 minutes. Use a potato masher or fork to slightly mash some of the squash cubes, creating a creamy texture.

          Mix in the Pasta: Add the cooked pasta to the skillet, tossing everything together. If the mixture appears too thick, gradually add reserved pasta water until you reach your desired consistency. Stir in the grated Parmesan cheese until melted and thoroughly combined. Adjust seasonings with salt, pepper, and crushed red pepper flakes if desired.

            Serve: Plate the savory pasta and garnish with additional crushed red pepper flakes and fresh sage leaves. Enjoy your flavorful Butternut Squash & Sage Pasta warm.

              Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings