Butternut Squash With Pasta and Sage Recipe
A delightful fall pasta features roasted butternut squash, browned butter, sage, and Parmesan cheese.
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Instructions
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Preheat the oven to 375 F.
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Peel, halve, deseed, and cube the butternut squash.
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On a large sheet pan, toss the squash, onion, 1 teaspoon salt, pepper, and oil; spread evenly and roast for 40 to 45 minutes, turning halfway, until tender and browned.
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Start boiling a large pot of well-salted water for pasta.
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Cook pasta according to package directions until al dente, then drain.
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In a large skillet, melt butter over medium-low heat; add sage leaves and cook until the butter browns and leaves crisp, then remove the leaves.
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Add garlic to the skillet and cook for about 30 seconds until fragrant, then remove from heat.
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Combine pasta, crumbled sage, roasted squash, and onions in the skillet; return to medium-low heat and stir until warmed through.
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Toss with 1/2 cup of Parmesan cheese, adjust seasoning if needed, and serve with additional Parmesan.