Description

Indulge in the cozy, fall flavors of this Butternut Squash and Sage Pasta! This quick and easy dish is packed with tender butternut squash, fresh sage, and a creamy sauce, all tossed with perfectly al dente pasta. It’s a comforting and satisfying meal the whole family will love.

Ingredients

– 1 medium butternut squash, peeled, seeded, and cubed

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 8 ounces pasta (such as penne or rigatoni)

– 2 tablespoons unsalted butter

– 3 cloves garlic, minced

– 1/4 cup heavy cream

– 1/2 cup grated Parmesan cheese

– 10-12 fresh sage leaves, chopped

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Instructions

1. 1. Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2. 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. Drain and set aside.

3. 3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

4. 4. Add the roasted butternut squash, heavy cream, and Parmesan cheese to the skillet. Gently toss to combine and heat through, about 2-3 minutes.

5. 5. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated. Sprinkle the chopped sage leaves over the top.

6. 6. Serve the Butternut Squash and Sage Pasta hot, garnished with additional Parmesan cheese and sage leaves if desired.

Notes

– For a creamier sauce, add an extra 1-2 tablespoons of heavy cream.

– Try using whole wheat or gluten-free pasta for a healthier option.

– Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: Italian