Description
This Butternut Squash Pasta with crispy sage, toasted walnuts, and Parmesan is a cozy, elegant dish perfect for fall dinners or any time you want comfort with a gourmet touch.
Ingredients
Scale
- 1 lb pasta (rigatoni or orecchiette work best)
- 1 small butternut squash, peeled and cubed
- 1/2 cup fresh sage leaves
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/3 cup walnuts, toasted and chopped
- 3 tbsp olive oil
- 2 tbsp butter
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
- Bring salted water to a boil. Cook pasta to al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat butter and remaining 1 tbsp olive oil over medium heat. Fry sage leaves for about 60 seconds until crisp. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds, being careful not to burn it.
- Add roasted squash and cooked pasta to the skillet. Toss everything together, adding reserved pasta water gradually until a silky sauce forms.
- Stir in Parmesan cheese and chopped walnuts. Top with crispy sage and extra Parmesan before serving.
Notes
For extra depth of flavor, try roasting the squash with a sprinkle of smoked paprika or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop + Oven
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 20mg
Keywords: butternut squash, pasta, sage, walnuts, vegetarian, fall recipes