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Savory Butternut Squash Sage Pasta: 5 Comforting Steps

Savory Butternut Squash Sage
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Savory Butternut Squash Sage Pasta offers warmth and comfort, transforming humble ingredients into an extraordinary dish.

Ingredients

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  • 1 medium butternut squash (2.5–3 lbs), peeled, deseeded, and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper or red pepper flakes (optional)
  • ½ cup (1 stick) unsalted butter
  • 1 small shallot, finely minced (about ¼ cup)
  • 2 cloves garlic, minced
  • ¼ cup fresh sage leaves, finely chopped
  • ½ cup vegetable broth or chicken broth
  • 1 cup reserved pasta water
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 pound short pasta (e.g., rigatoni, orecchiette, cavatappi, penne)
  • Toasted pine nuts or chopped walnuts (optional, for garnish)
  • Extra freshly grated Parmesan cheese (optional, for garnish)
  • Extra fresh sage leaves (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Peel, deseed, and cut the butternut squash into uniform 1-inch cubes.
  2. Transfer squash to a large baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and optional cayenne. Toss to coat evenly. Roast for 25-30 minutes, stirring and flipping halfway through, until fork-tender and caramelized.
  3. In a large skillet or wide, deep pan, melt unsalted butter over medium heat. Continue cooking until the butter foams, then milk solids turn golden and finally a nutty brown (approx. 5-7 minutes). Swirl occasionally to ensure even browning.
  4. Immediately add the finely minced shallot to the brown butter and sauté for 2-3 minutes until softened. Stir in minced garlic and finely chopped fresh sage; cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Carefully pour in vegetable or chicken broth. Bring to a gentle simmer and cook for 2-3 minutes, allowing flavors to meld and deglazing the pan.
  6. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add short pasta and cook until al dente, usually 9-11 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta thoroughly.
  7. Add the drained pasta, roasted butternut squash cubes, and freshly grated Parmesan cheese directly into the skillet with the sage brown butter sauce.
  8. Pour in reserved pasta water. Toss and stir everything together vigorously until a luscious, creamy sauce forms that clings to the pasta and squash. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until your desired consistency is reached.
  9. Remove the skillet from the heat. Stir in fresh lemon juice. Taste the pasta and adjust seasoning with additional salt and freshly ground black pepper as needed.
  10. Serve your Savory Butternut Squash Sage Pasta immediately in warm bowls. Garnish with extra freshly grated Parmesan cheese, toasted pine nuts or chopped walnuts for crunch, or quickly fried fresh sage leaves, if desired.

Notes

  • This dish is great for gatherings and family meals.
  • Adjust seasoning to your taste.
  • Garnishes enhance the dish’s flavor and texture.

Nutrition

Find it online: https://keepityummy.com/savory-butternut-squash-sage/

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