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A close-up of creamy butternut squash pasta topped with crispy sage leaves.

Butternut Squash Pasta With Crispy Sage

A simple and flavorful pasta dish featuring roasted butternut squash, crispy sage, and a creamy sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Roasting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Pasta
  • 12 ounces pasta such as fettuccine or penne
  • 4 tablespoons butter
  • 1/4 cup fresh sage leaves
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg freshly grated
  • Salt to taste salt
  • Black pepper to taste black pepper

Equipment

  • Baking sheet
  • Large pot
  • Large skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and lightly browned.
  2. While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy, about 1-2 minutes. Remove the sage leaves from the skillet and set aside on a paper towel.
  4. Add the roasted butternut squash to the skillet with the butter. Stir in the heavy cream, Parmesan cheese, and nutmeg. Cook, stirring, until the sauce is heated through and slightly thickened.
  5. Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  6. Season with salt and pepper to taste. Serve immediately, garnished with the crispy sage leaves.

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 12gCholesterol: 60mgSodium: 450mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 20000IUVitamin C: 20mgCalcium: 15mgIron: 3mg

Notes

For a vegan version, use plant-based butter and cream, and omit the Parmesan cheese or use a vegan alternative.

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