Description
A comforting and inviting pasta dish featuring roasted butternut squash and aromatic sage, perfect for fall gatherings.
Ingredients
Scale
- 12 oz fettuccine or penne pasta
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 fresh sage leaves
- 1 cup cream (or plant-based alternative)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half, scoop out the seeds, drizzle with olive oil, sprinkle with salt, and place cut side down on the baking sheet. Roast for 25-30 minutes until tender.
- In a large pot of salted boiling water, cook the fettuccine or penne according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté chopped onion and minced garlic in a skillet over medium heat until translucent.
- Scoop out the roasted squash into a blender along with sautéed onion, garlic, fresh sage leaves, and cream; blend until smooth, adding reserved pasta water as needed.
- Combine drained pasta with the sauce in the skillet over low heat. Toss well to coat.
Notes
For a vegan option, use plant-based cream. To lighten the sauce, substitute with vegetable broth.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg