Description
A creamy, comforting fall pasta dish made with roasted butternut squash, fresh sage, and parmesan, finished with crunchy pine nuts.
Ingredients
- 12 oz (340 g) dry pasta (penne or rigatoni)
- 2 cups (300 g) butternut squash, peeled & cubed
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1/4 cup fresh sage, chopped
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
- 1/3 cup grated Parmesan cheese
- 2 tbsp toasted pine nuts
Instructions
- Roast cubed butternut squash at 400°F (200°C) with olive oil, salt, and pepper for 20–25 minutes.
- Cook pasta until al dente; reserve 1/2 cup pasta water.
- Sauté garlic and sage in butter and oil until fragrant.
- Add roasted squash, mash lightly. Stir in cooked pasta.
- Toss with lemon zest, parmesan, and pasta water as needed.
- Serve topped with pine nuts and extra cheese.
Notes
- Add red pepper flakes for a little heat.
- Use gluten-free pasta for a GF version.
- Great with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes