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
Scale
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.
