There is something utterly magical about the combination of autumn’s favorite vegetable and a comforting pasta dish, which is exactly why the Roasted Butternut Squash Pasta with Sage Butter Recipe holds a special place in my heart. Imagine tender, caramelized cubes of butternut squash infused with warm spices, tossed through perfectly cooked orecchiette pasta, and coated in fragrant, nutty sage butter that makes every bite sing. This is a dish that feels like a big, cozy hug on a plate, perfect for sharing with friends or treating yourself to a little kitchen love. Whether you’re a seasoned home cook or just getting started, this recipe is both approachable and impressive, instantly elevating any weeknight dinner.
Ingredients You’ll Need
The simplicity of this recipe’s ingredients is part of what makes it so irresistible—each one contributing essential flavor, texture, and color to create a harmonious whole. From the rich sweetness of roasted butternut squash to the aromatic bite of fresh sage, every component plays a crucial role.
- 1 medium butternut squash (peeled & cut into 3/4″ pieces): The star of the dish, its natural sweetness and creamy texture form the delicious base.
- 1/4 teaspoon cinnamon: Adds a warm, subtle spice that enhances the squash’s flavor without overpowering it.
- 1/4 teaspoon nutmeg: Offers a gentle earthiness that complements the cinnamon perfectly.
- 1/4 teaspoon garlic powder: A hint of savory depth to balance the sweetness.
- 1 tablespoon olive oil: Helps roast the squash beautifully, ensuring golden edges and tender insides.
- Salt & pepper (to taste): Essential for seasoning and bringing all the flavors together.
- 8 ounces uncooked orecchiette pasta: Its little “ear” shape cradles the squash and sauce gorgeously.
- 2 tablespoons butter: Creates a luscious base for the sage, adding richness and body.
- 1 tablespoon fresh sage (chopped): When browned in butter, it lends a fragrant, nutty note that is simply irresistible.
- Freshly grated parmesan cheese (optional): A classic finishing touch to add savory umami and melt into the warm pasta.
How to Make Roasted Butternut Squash Pasta with Sage Butter Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 400 degrees Fahrenheit and placing the oven rack in the middle. This perfect temperature will let the butternut squash roast evenly, caramelizing the edges while cooking it tender inside—key to that coveted roasted flavor.
Step 2: Roast the Butternut Squash
Once peeled and chopped into roughly 3/4-inch pieces, place the butternut squash on a large baking sheet. Sprinkle the cinnamon, nutmeg, garlic powder, salt, and pepper over the squash, then drizzle with olive oil. Toss everything gently to ensure every piece is coated with those lovely seasonings. Roast the squash for 25 to 30 minutes, stirring halfway through to brown it evenly. The result? Sweet, golden, and slightly caramelized bites.
Step 3: Cook the Orecchiette Pasta
While your squash is roasting, bring a large pot of well-salted water to a boil and add the orecchiette pasta. Cook it according to the package instructions until it’s tender but still has a slight bite, known as al dente. This texture provides the perfect contrast to the silky squash.
Step 4: Make the Sage Butter
As the squash finishes roasting, melt your butter in a skillet over medium-high heat. Add the chopped fresh sage and cook for about two minutes, until the sage becomes crispy and the butter turns a lovely golden brown. This browning process infuses the butter with a rich, nutty aroma, making the whole dish feel elevated and bursting with flavor.
Step 5: Bring It All Together
Once the squash is roasted and the pasta is drained, add the squash and 2 tablespoons of the reserved pasta water to your browned sage butter. Toss in the drained orecchiette and mix everything gently until the pasta is beautifully coated and the flavors meld. Serve immediately, finish with a generous sprinkle of freshly grated parmesan if you like, and get ready to be wowed by this simple yet luxurious meal.
How to Serve Roasted Butternut Squash Pasta with Sage Butter Recipe
Garnishes
Garnishing is where you can get creative! Besides the classic grated parmesan cheese, toasted pine nuts or chopped toasted walnuts add a fantastic crunch that pairs beautifully with the tender squash. For a pop of color and freshness, sprinkle some finely chopped parsley or a pinch of chili flakes if you enjoy a bit of heat. These touches not only enhance the dish visually but also add layers of texture and flavor.
Side Dishes
This Roasted Butternut Squash Pasta with Sage Butter Recipe shines as the star of your meal, but pairing it with a simple green salad dressed in lemon vinaigrette offers a refreshing counterpoint to the richness. Roasted Brussels sprouts or garlic sautéed kale can also complement the nutty, buttery notes, ensuring a well-rounded and satisfying dinner experience.
Creative Ways to Present
For a dinner party or special occasion, serve this pasta in rustic bowls with a drizzle of good quality extra virgin olive oil on top and a sage leaf or two for decoration. You can also use edible flowers or a dusting of freshly cracked black pepper right before serving to impress guests. This dish, while humble in ingredients, lends itself beautifully to elegant presentation without fuss.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your delicious Roasted Butternut Squash Pasta with Sage Butter Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making for a quick and flavorful lunch or dinner the next day without any extra effort.
Freezing
Freezing is possible but will slightly change the texture of the pasta and squash. If you do freeze it, portion the pasta into freezer-safe containers or bags, leaving some space for expansion. Defrost overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
When reheating, do so gently over low heat with a splash of water or extra butter to bring back the creamy texture. Stir frequently to prevent sticking and to evenly warm the sage butter infused sauce. Avoid overheating to keep the flavors bright and the pasta perfect.
FAQs
Can I use a different type of pasta?
Absolutely! While orecchiette is ideal for capturing the sauce and squash, other shapes like farfalle, penne, or rigatoni would work wonderfully. Just adjust cooking times accordingly.
Can I make this recipe vegan?
Yes, you can create a vegan version by swapping the butter for olive oil or a plant-based butter alternative and using nutritional yeast instead of parmesan cheese to keep that cheesy flavor.
What if I don’t have fresh sage?
Dried sage can be used in a pinch, but reduce the amount by half since dried herbs are more concentrated. Fresh sage really provides the best flavor and texture when browned in butter.
Is it possible to roast the squash ahead of time?
Yes, roasting the squash a day before can save time. Just keep it refrigerated and bring it back to room temperature before tossing it in the sage butter and pasta.
How do I know when the butternut squash is done roasting?
The squash should be tender when pierced with a fork and lightly caramelized on the edges. This usually takes 25 to 30 minutes at 400 degrees Fahrenheit, depending on your oven and squash size.
Final Thoughts
This Roasted Butternut Squash Pasta with Sage Butter Recipe is a delightful celebration of simple ingredients coming together to create something truly special. Its balance of sweet, savory, and aromatic flavors makes it a guaranteed crowd-pleaser that you’ll want to keep coming back to, season after season. Give it a try soon—you might just find your new favorite cozy recipe to fall in love with!
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Roasted Butternut Squash Pasta with Sage Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful roasted butternut squash pasta featuring tender squash pieces seasoned with warm spices, combined with crispy sage browned in butter, and tossed with orecchiette pasta for a hearty and aromatic meal. Perfect for a cozy dinner, this recipe balances sweet and savory notes with a hint of nutty brown butter and fresh parmesan.
Ingredients
Squash and Seasoning
- 1 medium butternut squash, peeled and cut into 3/4″ pieces
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper, to taste
Pasta and Garnish
- 8 ounces uncooked orecchiette pasta
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- Freshly grated parmesan cheese (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even roasting of the squash.
- Prepare and Roast Squash: Place the peeled and cut butternut squash pieces on a large baking sheet. Sprinkle the cinnamon, nutmeg, garlic powder, salt, and pepper over the squash. Drizzle with olive oil and toss to coat evenly. Roast in the oven for 25-30 minutes, stirring once halfway through, until the squash is tender and lightly browned.
- Cook the Pasta: Meanwhile, bring a large pot of generously salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve a small amount of pasta water before draining.
- Brown the Sage in Butter: As the squash nears completion, melt the butter in a skillet over medium-high heat. Add the chopped fresh sage and fry for about 2 minutes until the sage becomes crispy and the butter takes on a light brown, nutty aroma. Remove from heat promptly to avoid burning.
- Combine and Serve: Add the roasted butternut squash to the skillet with the sage butter along with 2 tablespoons of reserved pasta water and the drained pasta. Toss everything together gently to combine the flavors. Serve immediately, optionally garnishing with freshly grated parmesan cheese for added richness.
Notes
- For a vegan version, substitute butter with olive oil and omit parmesan cheese.
- Ensure not to burn the sage while frying; it should be crispy but not blackened.
- Roasting time may vary slightly based on squash size; check for tenderness with a fork.
- Reserve pasta water to help bind the squash and pasta together with the butter sauce.
- Use freshly grated parmesan for the best flavor and texture.
