The vibrant colors of fall are best captured in a warm bowl of Butternut Squash & Sage Pasta. Imagine twirling those luscious noodles around your fork, coated in a creamy, flavorful sauce that warms your soul as much as it fills your belly. Each bite combines the sweet earthiness of butternut squash with the crunch of crispy sage, creating a harmony of flavors that dances on your palate and brings joy to your dinner table.
This dish doesn’t just satisfy the taste buds; it tells a story. I can still recall the first time I made it for my friends. We huddled around the table, laughter filling the air as we savored each mouthful, and I realized that this Butternut Squash & Sage Pasta would quickly become a staple in my kitchen repertoire. It’s the perfect cozy dinner for a chilly evening, a delightful dish to impress guests, or even just a reward for surviving the week!
Why You'll Love This Butternut Squash & Sage Pasta
- This incredible Butternut Squash & Sage Pasta transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Butternut Squash & Sage Pasta
Here’s what you’ll need to make this delicious Butternut Squash & Sage Pasta:
5 cups peeled butternut squash – Cut into 1-½-inch cubes for even roasting and maximum flavor. This vibrant squash adds sweetness and creamy texture to the dish.
½ cup sliced yellow onion or shallot – Adds a mild sweetness and depth to the sauce, enhancing the overall flavor.
¼ cup extra virgin olive oil – A key player that helps roast the squash to a perfect golden brown while adding richness.
Kosher salt – Essential for enhancing the flavors of the ingredients without overwhelming them.
½ teaspoon crushed red pepper – This brings a hint of heat, balancing the sweetness of the squash beautifully.
½ teaspoon freshly ground black pepper – A classic seasoning that rounds out the flavor profile of the dish.
2 cloves garlic – Finely chopped to infuse the sauce with aromatic goodness.
¼ cup fresh sage leaves or 1 teaspoon dried sage – Sage adds an earthy, herbaceous note that pairs perfectly with the squash.
2½ cups vegetable broth – Warmed, this broth creates the creamy sauce base that ties everything together.
¼ cup grated Parmesan cheese – For a hint of nuttiness and creaminess in the sauce; feel free to add more for serving!
2 tablespoons butter – Adds richness and a glossy finish to the sauce.
12 ounces dried short pasta – Choose from rigatoni, shells, or ziti for the perfect pasta shape to capture the sauce.
How to Make Butternut Squash & Sage Pasta
Follow these simple steps to prepare this delicious Butternut Squash & Sage Pasta:
Step 1: Preheat the oven
Set your oven to 425°F (220°C) and ensure the rack is positioned in the center. This will create the perfect environment for roasting the squash.
Step 2: Toss the ingredients
On a rimmed 18 x 13-inch baking sheet, toss the butternut squash cubes with the sliced onion, olive oil, 1 teaspoon of salt, crushed red pepper, and black pepper. Make sure everything is evenly coated and arranged in a single layer. Roast this glorious mixture for about 15 minutes.
Step 3: Add the aromatic ingredients
At the 15-minute mark, take the roasting pan out and add the garlic and sage. Stir everything around to ensure the flavors meld, then continue roasting for an additional 10-15 minutes or until the squash is tender and the onion is caramelized on the edges.
Step 4: Blend the sauce
Scoop out 1½ cups of the roasted squash mixture and set aside in a small bowl. Carefully scrape the remaining squash, sage leaves, and pan juices into a food processor or blender. Add 2 cups of warm broth, ¼ cup Parmesan, and butter. Puree until completely smooth, adjusting with additional broth for desired consistency, then keep the sauce warm.
Step 5: Cook the pasta
In a large pot, bring 4-5 quarts of water to a rolling boil, adding 2 tablespoons of kosher salt once boiling. Add the dried pasta and cook until al dente, following package instructions. Drain the pasta and transfer it to a large serving bowl.
Step 6: Combine and serve
Pour the warm sauce over the pasta and gently toss everything together, incorporating the reserved roasted squash. Serve hot with a generous sprinkle of additional Parmesan cheese for that final touch of deliciousness. Enjoy your beautiful creation fresh out of the kitchen!
There you have it! Your Butternut Squash & Sage Pasta is an impressive dish that not only tastes divine but also celebrates the beauty of seasonal ingredients. From the cozy warmth that fills your home to the delightful aromas that beckon loved ones to gather around the table, this dish delivers on every level. Enjoy every bite!
You Must Know About Butternut Squash & Sage Pasta
- This showstopping Butternut Squash & Sage Pasta delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Butternut Squash & Sage Pasta Cooking Process
Start by roasting the butternut squash and onions while you prepare the pasta. Once the pasta is cooking, blend the roasted mixture into a smooth sauce. This sequence ensures everything is hot and ready to serve simultaneously.
Add Your Touch to Butternut Squash & Sage Pasta
Feel free to swap out butternut squash for pumpkin or sweet potato for a different flavor. You can also add crushed walnuts or spinach for extra nutrients and crunch, making the dish even more satisfying.
Storing & Reheating Butternut Squash & Sage Pasta
To store, place leftovers in an airtight container in the fridge for up to 3 days. Reheat the pasta gently on the stovetop, adding a splash of vegetable broth to maintain creaminess.
Chef's Helpful Tips for Butternut Squash & Sage Pasta
- This professional-quality Butternut Squash & Sage Pasta relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Making this Butternut Squash & Sage Pasta brought back memories of a chilly autumn evening with friends. We all gathered around the table, and their delighted faces as they savored each bite truly warmed my heart.
FAQs About Butternut Squash & Sage Pasta
What is Butternut Squash & Sage Pasta?
Butternut Squash & Sage Pasta is a delightful dish that combines roasted butternut squash with sage into a creamy, flavorful sauce. The dish features short pasta varieties like rigatoni or shells, making every bite a satisfying experience. It’s perfect for a comforting dinner yet simple enough for weeknight meals. The blend of cozy flavors and seasonal ingredients brings warmth and comfort, making it a favorite among both home cooks and food enthusiasts alike.
How can I customize Butternut Squash & Sage Pasta?
You can easily customize Butternut Squash & Sage Pasta to suit your taste. Substituting butternut squash with pumpkin or sweet potatoes can give it a new twist. Feel free to add greens like spinach or kale for extra nutrients, or toss in nuts like walnuts for a delightful crunch. Experimenting with different cheeses, such as feta or goat cheese, can enhance the creaminess. A sprinkle of nutmeg can elevate the flavor profile as well, adding a warm, aromatic touch to the dish.
Can I make Butternut Squash & Sage Pasta in advance?
Absolutely! Butternut Squash & Sage Pasta is great for meal prep. You can prepare the sauce ahead of time and store it in the refrigerator for up to three days. When you’re ready to serve, simply cook the pasta, reheat the sauce, and mix them together with the reserved squash. This makes it convenient for busy weeknights or when you’re entertaining guests. Just remember to add fresh herbs right before serving for the best flavor and presentation.
What are the best side dishes for Butternut Squash & Sage Pasta?
When serving Butternut Squash & Sage Pasta, consider pairing it with a light arugula salad drizzled with balsamic vinaigrette for a refreshing contrast. Garlic bread or a warm baguette also complements the flavors perfectly, allowing you to savor every bite of the creamy pasta. For a heartier option, roasted Brussels sprouts or steamed asparagus can add an extra layer of flavor to your meal while keeping it seasonal and vibrant.
Conclusion for Butternut Squash & Sage Pasta
In conclusion, Butternut Squash & Sage Pasta is a fantastic dish that marries comfort and flavor perfectly. With its velvety sauce and delightful textures, this dish is sure to impress at any table. Whether you customize it with seasonal ingredients or enjoy it as is, it’s a recipe that embodies the joys of home cooking. Dive into this delicious culinary experience and savor each moment with friends and family!
Butternut Squash Pasta with Crispy Sage
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C), with the oven rack positioned in the center.
- Toss the butternut squash cubes on a rimmed baking sheet with the onion, olive oil, 1 teaspoon salt, crushed red pepper, and black pepper. Arrange in one layer. Roast for 15 minutes.
- Add the garlic and sage to the roasting pan and stir the squash around. Continue roasting for 10-15 more minutes, or until the squash is tender and the onion is browned on the edges.
- Scoop out 1 ½ cups of the roasted squash mixture from the sheet pan and set aside in a small bowl. Scrape the remaining squash, sage leaves, and pan liquid into a food processor.
- Add 2 cups of the broth, ¼ cup of the Parmesan, and the butter to the processor. Puree until the sauce is completely smooth, adjusting the consistency with additional broth as needed. Keep the sauce warm while the pasta cooks.
- Bring 4-5 quarts of water to a boil in a large pot, then add 2 tablespoons kosher salt. Cook the pasta until al dente and drain. Transfer to a large serving bowl.
- Add the sauce to the pasta, along with the reserved roasted squash. Serve hot, with additional Parmesan cheese.
