Description
Enjoy this Roasted Butternut Squash Pasta. It features a creamy, flavorful sauce made from roasted butternut squash, parmesan cheese, and sage. It is a simple and satisfying fall meal.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 pound pasta (rigatoni or fettuccine recommended)
- 4 tablespoons butter
- 1/4 cup fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water, reserved
- Optional: red pepper flakes for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Cook pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
- While pasta cooks, melt butter in a skillet over medium heat. Add sage leaves and cook until butter is browned and fragrant, about 3-5 minutes. Remove from heat.
- In a blender or food processor, combine roasted butternut squash, Parmesan cheese, and remaining 2 tablespoons olive oil. Blend until smooth.
- In a large bowl, combine cooked pasta, butternut squash sauce, and sage brown butter. Add reserved pasta water to adjust consistency if needed.
- Season with salt and pepper to taste. Serve immediately, garnished with red pepper flakes if desired.
Notes
- Roast extra butternut squash for meal prep.
- Add protein like grilled chicken or sausage.
- Use different types of pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg