Savory Butternut Squash & Sage Pasta Recipe
A comforting and flavorful Savory Butternut Squash & Sage Pasta combining roasted butternut squash with aromatic sage, sweet onions, and creamy Parmesan. This fall-inspired dish offers a perfect balance of sweetness and savory richness, ideal as a cozy vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 butternut squash, about 2 pounds
- 1 large sweet onion, coarsely chopped
- Kosher salt, as needed
- 1/4 teaspoon freshly ground black pepper, more to taste
- 3 tablespoons extra-virgin olive oil, more to taste
- 8 ounces farfalle pasta
- 1/4 cup (4 tablespoons) unsalted butter
- 12 medium fresh sage leaves
- 2 medium cloves garlic, minced
- 1/2 cup shredded Parmesan, more if desired
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash into roughly 1-inch pieces. This will allow for even roasting and softening.
- Roast the Squash and Onion: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and coarsely chopped sweet onion with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Spread them in a single layer on a large baking sheet and roast for about 25-30 minutes, stirring once halfway through, until tender and caramelized.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of farfalle pasta and cook according to package instructions, usually around 10-12 minutes until al dente. Drain and set aside.
- Prepare the Sage Butter Sauce: In a large skillet over medium heat, melt 1/4 cup unsalted butter. Add 12 medium fresh sage leaves and sauté until the leaves become crisp and the butter turns golden and fragrant, about 3-4 minutes. Remove the sage leaves and set aside for garnish. Add minced garlic to the browned butter and cook for an additional 30 seconds to release its aroma.
- Combine and Finish: Add the roasted butternut squash and onions to the skillet with the sage butter and garlic. Gently mash some of the squash to create a sauce-like texture. Stir in the cooked farfalle pasta, 1 tablespoon extra-virgin olive oil, and 1/2 cup shredded Parmesan cheese. Toss everything together over low heat until well combined and heated through. Adjust salt and pepper to taste.
- Serve: Plate the pasta and sprinkle with the reserved crispy sage leaves and extra Parmesan cheese if desired. Serve warm as a comforting fall meal.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the dish.
- Fresh sage leaves are key to getting the authentic flavor; they become crispy and fragrant when sautéed in butter.
- Feel free to swap farfalle with another pasta shape like penne or rigatoni if preferred.
- This dish can be made vegetarian by ensuring the Parmesan is vegetarian-friendly or substituting with a plant-based cheese.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out the pasta.
