Description
Tender roasted butternut squash coats each noodle in a silky sauce, while nutty browned butter and fresh sage fill your kitchen with cozy, earthy aromas.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 small onion minced
- 2 garlic cloves minced
- 10 fresh sage leaves chopped
- 8 ounce pasta of choice
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta cooking water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread on the baking sheet. Roast for 25–30 minutes until tender and lightly browned.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
- In a large skillet over medium heat, melt the butter. Add the minced onion and cook until softened, about 3 minutes.
- Stir in the garlic and chopped sage, cooking for an additional 1–2 minutes until fragrant.
- Add the roasted squash to the skillet and gently mash a few pieces with the back of a spoon to create a creamy base.
- Add the drained pasta and reserved pasta water, tossing everything together until the pasta is coated in the squash mixture.
- Remove from heat and stir in the grated Parmesan. Season with the remaining salt and pepper to taste, then serve immediately.
Notes
- For a nuttier flavor, brown the butter slightly before adding the onion.
- Fresh sage leaves provide the best aroma; dried sage can be substituted at half the amount.
- Reserve pasta water to achieve a silky sauce consistency without adding cream.
- This pasta pairs well with a crisp white wine or a simple mixed green salad.