Description
A warm and comforting pasta dish featuring roasted butternut squash and fragrant sage, perfect for cozy autumn nights.
Ingredients
Scale
- 12 oz pasta of choice
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente.
- In a large skillet, combine the roasted squash, heavy cream, nutmeg, and chopped sage over medium heat.
- Add the cooked pasta to the skillet and toss to combine.
- Stir in the grated Parmesan cheese until melted and creamy.
- Serve warm, garnished with additional sage if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream and omit Parmesan cheese.
- Feel free to add toasted walnuts for extra crunch.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg