Description
A comforting autumn-inspired pasta dish featuring creamy butternut squash, aromatic sage, and crunchy walnuts.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz pasta (e.g., fettuccine or penne)
- 1/4 cup fresh sage leaves
- 1/2 cup walnuts, chopped
- 1/2 cup grated Parmesan cheese
- Extra sage for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl.
- Layer the seasoned cubes on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
- Fill a large pot with water, add salt, and bring to a boil.
- Add your pasta, cooking according to package instructions until al dente.
- Drain and set aside, reserving some pasta water.
- Combine the roasted squash, cooked pasta, fresh sage, and chopped walnuts in a large skillet over medium heat.
- Toss gently to coat everything and add reserved pasta water if needed.
- Serve topped with grated Parmesan and extra sage.
Notes
Make-ahead tips: Roast the butternut squash a day prior for quicker prep. Cooking alternatives: An air fryer can roast squash in less time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg
Keywords: butternut squash, pasta, autumn recipe, sage, vegetarian