Roasted Butternut Squash and Sage Pasta
Roasted Butternut Squash and Sage Pasta
Ingredients
For the Roasted Butternut Squash
- 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta and Sauce
- 12 ounces rigatoni, or other short pasta
- 1 tablespoon salt, for pasta water
- 6 tablespoons unsalted butter
- 24 fresh sage leaves, whole
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400°F - 2
On the prepared baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in a single layer.
⏱️ 5 min - 3
Roast the butternut squash for 20 to 25 minutes, or until tender and lightly caramelized. Flip halfway through to ensure even cooking. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400°F - 4
While the squash is roasting, bring a large pot of generously salted water (1 tablespoon salt) to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 15 min - 5
In a large skillet or Dutch oven, melt the 6 tablespoons of unsalted butter over medium heat. Add the whole fresh sage leaves. Cook, stirring occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves become crispy, about 5 to 7 minutes. Be careful not to burn the butter.
⏱️ 7 min - 6
Add the minced garlic and optional red pepper flakes to the browned butter and cook for 1 minute more, until fragrant. Remove the crispy sage leaves from the skillet and set aside for garnish.
⏱️ 1 min - 7
Add the drained pasta and roasted butternut squash to the skillet with the browned butter sauce. Pour in 1/4 cup of the reserved pasta water and add 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well to combine, adding more pasta water a tablespoon at a time if needed to create a light sauce that coats the pasta.
⏱️ 3 min - 8
Serve immediately, garnished with the crispy sage leaves and additional freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Butternut Squash and Sage Pasta
Ingredients
For the Roasted Butternut Squash
- 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta and Sauce
- 12 ounces rigatoni, or other short pasta
- 1 tablespoon salt, for pasta water
- 6 tablespoons unsalted butter
- 24 fresh sage leaves, whole
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400°F - 2
On the prepared baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in a single layer.
⏱️ 5 min - 3
Roast the butternut squash for 20 to 25 minutes, or until tender and lightly caramelized. Flip halfway through to ensure even cooking. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400°F - 4
While the squash is roasting, bring a large pot of generously salted water (1 tablespoon salt) to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 15 min - 5
In a large skillet or Dutch oven, melt the 6 tablespoons of unsalted butter over medium heat. Add the whole fresh sage leaves. Cook, stirring occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves become crispy, about 5 to 7 minutes. Be careful not to burn the butter.
⏱️ 7 min - 6
Add the minced garlic and optional red pepper flakes to the browned butter and cook for 1 minute more, until fragrant. Remove the crispy sage leaves from the skillet and set aside for garnish.
⏱️ 1 min - 7
Add the drained pasta and roasted butternut squash to the skillet with the browned butter sauce. Pour in 1/4 cup of the reserved pasta water and add 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well to combine, adding more pasta water a tablespoon at a time if needed to create a light sauce that coats the pasta.
⏱️ 3 min - 8
Serve immediately, garnished with the crispy sage leaves and additional freshly grated Parmesan cheese.
⏱️ 1 min