Roasted Butternut Squash Pasta
Ingredients
- 12 ounces penne pasta
- 1 1/2 pounds butternut squash
peeled and cut into cubes
- 2 tablespoons olive oil
divided
- 1/2 cup fresh sage
- 1 cup diced red onion
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper
- 2 tablespoons butter
or dairy-free butter
- 3 ounces shaved parmesan cheese
or dairy-free parmesan
- 1/2 cup walnuts
toasted
Directions
- 1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2
In a large bowl, toss together butternut squash, 1 tablespoon olive oil, salt and pepper. Transfer to prepared baking sheet and cook for 25 minutes.
- 3
Cook pasta according to package directions.
- 4
Meanwhile, heat 1 tablespoon of oil in a skillet. Fry sage until crispy, about two minutes. Remove sage from skillet.
- 5
Add onion, garlic and red pepper flakes to the skillet. Season with salt and pepper and cook for 5 minutes
- 6
Add butter to the skillet and melt. Add cooked pasta and butternut squash and toss until coated. Transfer to serving plates and top with sage, parmesan and walnuts.
Roasted Butternut Squash Pasta
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About this Recipe
Craving a warm, comforting dish that celebrates the vibrant flavors of autumn? This Roasted Butternut Squash Pasta brings together the best of fall in a creamy, savory meal that feels both decadent and delightfully fresh. It's a perfect way to embrace seasonal ingredients.
The magic of this dish lies in the roasted butternut squash, which caramelizes beautifully and creates a natural sweetness that forms the heart of the sauce. Paired with aromatic crispy sage and the subtle heat of crushed red pepper, this pasta achieves a sophisticated balance of textures and tastes that elevate it beyond a simple weeknight meal.
Prepare for a hearty and flavorful pasta experience. You'll savor the tender penne coated in a velvety, naturally sweet sauce derived from the roasted butternut squash, enriched by sautéed red onion and garlic. Each bite offers a delightful contrast: the savory depth from the aromatics, a whisper of spice from the crushed red pepper, and the satisfying crunch of toasted walnuts and crispy sage. The shaved parmesan adds a final layer of salty, umami goodness, creating a dish that's incredibly satisfying and perfectly balanced for the fall season. It’s a truly cozy, autumn-inspired plate that feels both comforting and elegant.
Customization & Variations
- Easily make this dish dairy-free by opting for dairy-free butter and dairy-free parmesan as indicated in the ingredients list.
- While penne is specified, you could experiment with other short, sturdy pasta shapes like rigatoni or fusilli to capture the creamy sauce.
- No walnuts? Toasted pecans or even pumpkin seeds would offer a similar crunch and complementary flavor.
This Roasted Butternut Squash Pasta is ideal for a cozy weeknight dinner or a special fall gathering. Serve it as a stand-alone main course, perhaps with a simple green salad on the side to complete the meal.