Delicious Butternut Squash Pasta Recipe

Okay, friends, listen up! Are you craving something seriously cozy and delicious? I’ve got *the* answer: Butternut Squash Pasta with Crispy Sage! This isn’t just some thrown-together meal; it’s like a warm hug in a bowl. Seriously! Think sweet, roasted butternut squash, perfectly balanced by savory sage and a little parmesan zing. Mmm! It’s one of my favorite things to make when the weather gets chilly. My family begs me for this butternut squash pasta with crispy sage recipe ALL. THE. TIME. And trust me, I’ve made a *lot* of pasta dishes in my day, so that says something! It’s super easy too, which, let’s be honest, is always a win.

Why You’ll Love This Butternut Squash Pasta with Crispy Sage Recipe

Seriously, you’re gonna be obsessed! Here’s why:

Quick and Easy Weeknight Meal

Life’s too short to spend hours in the kitchen, right? This butternut squash pasta comes together in under an hour! Perfect for those crazy weeknights when you need something yummy, FAST.

Bursting with Flavor

Oh my goodness, the *flavor*! The sweetness of the butternut squash, the earthiness of the sage, and that salty parmesan…it’s a party in your mouth! My favorite part is how the crispy sage just adds this amazing little crunch.

Vegetarian Comfort Food

Need a little comfort? This pasta’s got you covered. It’s total vegetarian heaven – hearty, satisfying, and packed with goodness. You won’t even miss the meat, I promise!

Ingredients for Butternut Squash Pasta with Crispy Sage Recipe

Okay, let’s gather our goodies! Here’s what you’ll need to make this magic happen. Don’t worry, it’s mostly stuff you probably already have! I try to keep my recipes simple, and this butternut squash pasta is no exception!

Butternut Squash

You’ll need 5 cups (that’s about 625g) of peeled butternut squash, cubed. Yep, gotta get those cubes just right!

Aromatics

Grab ½ cup of sliced yellow onion (or a shallot if you’re feeling fancy!). And don’t forget 2 cloves of garlic, finely chopped. Mmm, the smell!

Herbs and Spices

For that signature flavor, get ¼ cup of fresh sage leaves (or 1 teaspoon of dried sage or thyme if you’re in a pinch). Plus, ½ teaspoon each of crushed red pepper and freshly ground black pepper. Ooh, a little kick!

Dairy and Fat

Gotta have the good stuff! You’ll need ¼ cup of grated Parmesan cheese (plus extra for serving, because, duh!). Also, 2 tablespoons of butter and ¼ cup of extra virgin olive oil.

Pasta and Broth

Your choice of pasta! I like 12 ounces of a short pasta like rigatoni, shells, or ziti. And 2½ cups of vegetable broth, warmed up and ready to go!

How to Prepare Butternut Squash Pasta with Crispy Sage Recipe

Alright, let’s get cooking! Don’t worry, this is easier than it looks. Just follow along, and you’ll have a bowl of pure deliciousness in no time! This butternut squash pasta is seriously worth it!

Roasting the Butternut Squash

First things first, crank up that oven to 425F (220C). While it’s heating, toss your cubed butternut squash, sliced onion (or shallot!), olive oil, salt, crushed red pepper, and black pepper onto a baking sheet. Spread it all out in one layer – no overcrowding! Roast for 15 minutes. Then, add your chopped garlic and sage to the party, give it a stir, and keep roasting for another 10-15 minutes, until the squash is nice and tender and the onion is browned. Mmm, that smell!

Making the Butternut Squash Sauce

Okay, now for the magic sauce! Scoop out about 1 ½ cups of that roasted squash mixture and set it aside – we’ll need it later. Scrape the rest of the squash, those lovely sage leaves, and any pan juices into a food processor or blender. Add 2 cups of warmed broth, ¼ cup of Parmesan, and the butter. Puree it all until it’s smooth as silk! If it’s too thick, add a little more broth until you get the consistency you like. Keep that sauce warm!

Cooking the Pasta

While the squash is roasting, bring 4-5 quarts of water to a rolling boil. Add a generous pinch of salt (about 2 tablespoons), then toss in your pasta. Cook it until it’s *al dente* – that means it’s still got a little bite to it. Trust me, you don’t want mushy pasta! Drain it well. Maybe reserve a little pasta water, just in case the sauce needs a little extra thinning later. Oops! Don’t burn yourself!

Combining and Serving the Dish

Almost there! Transfer your cooked pasta to a big serving bowl. Pour that gorgeous butternut squash sauce all over it, and add the reserved roasted squash. Toss it all together gently. Serve it up hot, with a generous sprinkle of extra Parmesan cheese. And…voila! You’ve got yourself some amazing Butternut Squash Pasta with Crispy Sage. Enjoy!

Tips for the Best Butternut Squash Pasta with Crispy Sage Recipe

Want to take this dish from “good” to “OMG AMAZING?!” Here are a few little secrets I’ve learned along the way. Trust me, these make all the difference!

Don’t Overcook the Pasta

Seriously! Nobody likes mushy pasta. Make sure you cook it *al dente* – it should still have a little bit of a bite. It’ll continue to cook a bit in the sauce, so err on the side of slightly undercooked.

Adjust Seasoning to Taste

Taste, taste, TASTE! Before you serve it, give that pasta a try and see if it needs a little extra something. Maybe a pinch more salt, a dash of pepper, or a few extra red pepper flakes for a kick? You do you!

Use Fresh Sage If Possible

Okay, this is a game-changer. Fresh sage is SO much better than dried. It’s got this amazing aroma and flavor that just takes the dish to the next level. If you can find it, definitely use it!

Ingredient Notes and Substitutions for Butternut Squash Pasta with Crispy Sage Recipe

Okay, so sometimes you gotta make do with what you’ve got, right? No problem! Here are a few easy swaps you can make in this butternut squash pasta recipe without sacrificing flavor. I’ve been there!

Butternut Squash Alternatives

No butternut squash? No worries! Acorn squash or even kabocha squash will work just fine. They’ve all got that lovely sweetness that makes this dish so yummy. Just roast ’em up the same way!

Pasta Options

Got gluten issues? I feel ya! Just swap in your favorite gluten-free pasta. There are some seriously good ones out there these days, so you won’t even miss the regular stuff! Just be careful not to overcook it – gluten-free pasta can get mushy FAST.

Dairy-Free Adaptations

Need to ditch the dairy? Easy peasy! Use nutritional yeast instead of Parmesan for that cheesy flavor (it’s surprisingly good!). And swap the butter for a little extra olive oil. Boom! Dairy-free deliciousness!

Serving Suggestions for Your Butternut Squash Pasta with Crispy Sage Recipe

This butternut squash pasta is pretty amazing on its own, but if you wanna make it a *real* meal, here are a few things that go perfectly with it. Honestly, I could eat this every night!

Side Salad

A simple green salad with a light vinaigrette is always a winner. It adds a little freshness and cuts through the richness of the pasta. Plus, it’s easy!

Roasted Vegetables

Roast up some Brussels sprouts or broccoli alongside the squash! They’re delicious and add some extra veggies to your plate. I love that little bit of char!

Crusty Bread

Okay, this is a MUST. Serve this pasta with some crusty bread for soaking up every last bit of that delicious sauce. Seriously, you don’t want to waste a drop!

Storing and Reheating Butternut Squash Pasta with Crispy Sage Recipe

Got leftovers? Lucky you! This butternut squash pasta is just as good (maybe even better!) the next day. Here’s how to keep it fresh and reheat it like a pro. I’m all about minimizing food waste!

Storage Instructions

Just pop any leftover pasta into an airtight container and stash it in the fridge. It’ll keep for up to 3-4 days. Easy peasy!

Reheating Instructions

You can reheat this on the stovetop over medium heat, adding a splash of broth or water if it seems dry. Or, if you’re in a hurry, microwave it for a minute or two until it’s heated through. Just be careful not to overcook it!

Frequently Asked Questions About Butternut Squash Pasta with Crispy Sage Recipe

Got questions about this amazing Butternut Squash Pasta? I’ve got answers! Here are a few common things people ask me. Don’t be shy – cooking should be fun!

Can I use frozen butternut squash?

Sure thing! Frozen butternut squash is a great shortcut. Just thaw it completely and pat it dry before roasting. It might release a little more water than fresh, so keep an eye on it!

Can I make this recipe ahead of time?

Yep! You can roast the squash and make the sauce a day or two in advance. Just store them separately in the fridge. When you’re ready to eat, cook the pasta and combine everything. Easy peasy!

How do I prevent the pasta from sticking together?

Ah, the dreaded sticky pasta! Make sure you use plenty of salted water when cooking the pasta. And don’t rinse it after draining! A little bit of the starchy water actually helps the sauce cling to the pasta. Toss it with a little olive oil if you’re not serving it right away!

Can I add protein to this dish?

Totally! Grilled chicken, shrimp, or even some chickpeas would be delicious in this butternut squash pasta. Just toss them in at the end with the sauce and reserved squash. Get creative!

Nutritional Information for Butternut Squash Pasta with Crispy Sage Recipe

Okay, a quick note: keep in mind that the nutritional info can vary depending on the exact ingredients and brands you use. So, this is just a general estimate, not a super-precise thing!

Rate this Butternut Squash Pasta with Crispy Sage Recipe

So, what’d ya think? I’d LOVE to hear from you! Give this Butternut Squash Pasta recipe a rating below, leave a comment, and definitely share it with your friends! Happy cooking!

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