Description
A creamy, cozy pasta dish featuring roasted butternut squash and aromatic sage, perfect for autumn evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, cubed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 12 ounces fettuccine or tagliatelle
- 2 tablespoons butter
- 3 cloves garlic, minced
- 6–8 fresh sage leaves, chopped
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup toasted walnuts or pecans (optional garnish)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and toss the cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- While the squash roasts, cook the fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
- Melt butter in a skillet over medium heat, add garlic, and sauté for 1 minute. Stir in sage and cook for 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer. Add Parmesan and stir until melted and smooth.
- Combine the cooked pasta with the sauce, then fold in the roasted squash gently.
- Season with salt, black pepper, and red pepper flakes. Serve topped with nuts, parsley, and extra Parmesan.
Notes
For a lighter version, substitute half of the roasted squash for the cream. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, sage, pasta, vegetarian, creamy, autumn recipe