Butternut Squash & Sage Pasta (Print Version)

Creamy pasta dish featuring roasted butternut squash, aromatic sage, and toasted walnuts for a comforting autumn meal.

# Ingredients:

01 - 12 oz (340g) pasta (fettuccine or penne recommended)
02 - 2 cups butternut squash, diced into small cubes
03 - 3 tablespoons olive oil, divided
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 teaspoon fresh sage, finely chopped or ½ teaspoon dried sage
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt, to taste
09 - Black pepper, to taste
10 - ½ cup vegetable broth
11 - ½ cup heavy cream or coconut milk
12 - ½ cup grated Parmesan cheese
13 - ¼ cup toasted walnuts, roughly chopped
14 - Fresh sage leaves, for garnish

# Steps to Follow:

01 - Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
03 - In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes, or until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.
04 - Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.
05 - Add the cooked pasta to the skillet and toss well to combine, ensuring every piece is coated in the sauce. Season with additional salt and pepper to taste.
06 - Plate the pasta into bowls, topping each serving with a sprinkle of toasted walnuts, additional grated Parmesan, and fresh sage leaves for garnish.

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