Butternut Squash & Sage Pasta

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

For the Pasta

12 oz pasta (such as fettuccine, rigatoni, or penne)

3 cups butternut squash, peeled and diced into ½-inch cubes

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cloves garlic, minced1 small shallot, finely chopped

8–10 fresh sage leaves¼ teaspoon red pepper flakes (optional)

½ cup grated Parmesan cheese¼ cup pasta water (reserved from cooking)

Salt and pepper to taste

Optional Toppings

¼ cup toasted walnuts or pine nuts

Extra Parmesan for garnish

Freshly cracked black pepper

Method

Roast the squash

• Preheat the oven to 400°F (200°C).

• Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper.

• Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.

Cook the pasta

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.

• Before draining, reserve ¼ cup of the starchy pasta water. Set pasta aside.

Prepare the sauce

• In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat.

• Add sage leaves and cook for 1–2 minutes until crispy. Remove and set aside on a paper towel.

• Add garlic and shallot to the pan and sauté for 2–3 minutes until fragrant and softened.

• Stir in red pepper flakes, if using.

Combine

• Add roasted butternut squash to the skillet and gently mash about half of it with a spoon.

• Add cooked pasta and reserved pasta water. Toss to combine and coat with the squash mixture.

• Stir in Parmesan and mix until creamy. Season with salt and pepper to taste.

Serve

• Plate the pasta and top with crispy sage leaves, toasted nuts (if using), and extra Parmesan.