Craving the ultimate comfort food this fall? Look no further! These Butternut Squash & Sage Pasta are designed to warm you from the inside out. We’re diving into deliciousness with a collection of comforting pasta dishes perfect for those crisp autumn evenings. Think creamy sauces, hearty vegetables, and that satisfying carb-loading feeling that only a great pasta dish can deliver. So grab your apron and get ready to twirl your fork into the heart of fall flavors!
What is Butternut Squash & Sage Pasta?
Butternut Squash & Sage Pasta, huh? Makes you wonder, doesn’t it? Was it invented by a sage named Butternut? Or perhaps a squash who just really loved sage? We may never know the true origins of this intriguing name.
Maybe it was a chef doodling in their notebook, inspired by the colors of fall. I always say, The way to a man’s heart is through his stomach – a good bowl of pasta will certainly do the trick! Whatever its backstory, what matters is the deliciousness it holds. So why not whip up a batch and taste the mystery for yourself?
Why You’ll Love This Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta is a fall masterpiece! The star is the creamy, slightly sweet butternut squash sauce, providing a comforting richness. Making it at home is incredibly cost-effective compared to ordering takeout, allowing you to use fresh, seasonal ingredients. Plus, the aromatic sage butter adds a layer of sophisticated flavor that elevates the entire dish. It’s lighter than a creamy Alfredo, but just as satisfying! Ready to cozy up with a bowl? Try this Butternut Squash & Sage Pasta tonight!
Key Ingredients for Butternut Squash & Sage Pasta:
Here’s a visual guide to the ingredients you’ll need:
- 1 medium butternut squash: Peeled, seeded, and cubed.
- 1 pound pasta: Penne, rigatoni, or your favorite shape.
- 4 tablespoons butter: Unsalted, for that rich, buttery flavor.
- 1/4 cup fresh sage leaves: Roughly chopped.
- 1/2 cup grated Parmesan cheese: Freshly grated is best.
- 2 cloves garlic: Minced.
- 2 tablespoons olive oil: For sautéing the squash.
- 1 cup vegetable broth: To help create the creamy sauce.
- Salt and pepper: To taste.
How to Make Butternut Squash & Sage Pasta:
This dish is surprisingly easy to make, bursting with fall flavors, and always guaranteed to satisfy. The creamy butternut squash sauce complements the earthy sage incredibly well. This recipe is your new favorite for weeknights. This recipe will take about 45 minutes.
Step-by-Step Instructions:
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Cook the Pasta: While the squash is roasting, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Make the Sage Butter: In a large skillet or pot, melt the butter over medium heat. Add the chopped sage and cook for 1-2 minutes, until fragrant and the butter is lightly browned. Be careful not to burn the butter!
- Sauté the Garlic: Add the minced garlic to the sage butter and cook for another minute, until fragrant.
- Blend the Squash (Optional): For an extra creamy sauce, transfer half of the roasted butternut squash to a blender or food processor with the vegetable broth. Blend until smooth.
- Combine Everything: Add the blended butternut squash (if using) and the remaining roasted squash to the skillet with the sage butter and garlic. Stir to combine.
- Add the Pasta and Cheese: Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the Parmesan cheese.
- Season and Serve: Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired.
What to Serve Butternut Squash & Sage Pasta With:
This dish pairs well with a crisp green salad, a side of garlic bread, or roasted vegetables like Brussels sprouts or asparagus. For a complete meal, consider serving it with grilled chicken or Italian sausage. A glass of crisp white wine, like Pinot Grigio, complements the flavors of the squash and sage nicely.
Top Tips for Perfecting Butternut Squash & Sage Pasta:
- Roasting the Squash is Key: Roasting deepens the flavor of the butternut squash, making the sauce richer and more complex. Don’t skip this step!
- Don’t Overcook the Pasta: Al dente pasta holds its shape better and provides a more satisfying bite.
- Substitute Options: If you don’t have fresh sage, you can use dried sage (about 1 teaspoon). You can also substitute the butternut squash with pumpkin or sweet potatoes. If you have brown butter you could also add it to this pasta as well as a fun touch.
- Adjust the Consistency: If your sauce is too thick, add more pasta water or vegetable broth. If it’s too thin, simmer it for a few minutes to reduce.
- Add Some Heat: For a spicy kick, add a pinch of red pepper flakes to the sage butter.
- Toast the Sage: For a nutty flavor, you could toast the sage leaves first at 350 for a few minutes.
Storing and Reheating Tips:
Storing: Store leftover Butternut Squash & Sage Pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between, until heated through. The microwave tends to dry the pasta, so add a little moisture each time.
Freezing: While not ideal, you can freeze this pasta for up to 1-2 months. The texture of the sauce may change slightly upon thawing. To freeze, cool the pasta completely and store it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
These Fall Comfort Pasta dishes will not only hit the spot but they will warm you right up on a cold fall night. They are quick and easy while being creative and delicious.
FAQs:
Q: Can I use canned butternut squash puree instead of roasting my own?
A: While fresh roasted butternut squash is recommended for the best flavor, you can use canned butternut squash puree in a pinch. Be sure to use pure puree, not butternut squash pie filling. You may need to adjust the amount of broth you add, as the puree can be thicker than roasted squash.
Q: Can I make this recipe vegetarian?
A: This recipe is already vegetarian! Just be sure to use vegetable broth.
Q: Can I add protein to this dish?
A: Absolutely! Grilled chicken, Italian sausage, or chickpeas would all be great additions.
Q: Can I make this gluten-free?
A: Yes, simply use gluten-free pasta.
Q: Does this pasta reheat well?
A: As the recipe section above states, pasta will reheat well in the microwave or on the stove but use some water with it.
Q: What other flavor combinations could I try?
A: Replace sage with thyme, rosemary, or other herbs. Consider adding pancetta, bacon, apples, or nuts for extra flavor and texture. Make it your own!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest