Description
Savor the delightful experience of Butternut Squash Pasta with Sage, a perfect blend of sweet, caramelized butternut squash and silky pasta, all enveloped in a rich brown butter sauce. This dish is elevated with aromatic sage and topped with crunchy walnuts, making it an ideal choice for cozy dinners or elegant gatherings. In just 30 minutes, you can prepare this vibrant meal that impresses both in flavor and presentation, making it a go-to recipe for any pasta lover seeking comfort and sophistication.
Ingredients
Scale
- 12 ounces dry pasta (Bucatini, Spaghetti, or Linguine)
- ½ cup unsalted butter (divided)
- 1 large butternut squash
- 2 cloves garlic (smashed and peeled)
- 8–12 fresh sage leaves
- 1 cup whole-milk ricotta (optional)
- ½ cup toasted walnuts (coarsely chopped)
- Kosher salt and pepper (to taste)
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of cooking water before draining.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add cubed butternut squash along with garlic, ginger, nutmeg, cumin, cayenne, salt, and pepper. Sauté until tender and caramelized (about 12-15 minutes). Remove squash from skillet.
- In the same skillet, melt remaining butter with smashed garlic cloves until light brown. Add sage leaves and fry until crispy. Remove sage and discard garlic.
- Whisk in reserved pasta cooking liquid to create a sauce. Toss in cooked pasta, adding salt, pepper, and Parmesan cheese until well combined. Fold in butternut squash cubes.
- Serve immediately topped with crispy sage leaves, crushed walnuts, and optional dollops of ricotta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 380mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 60mg