Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, seasonal produce makes all the difference. I always choose firm butternut squash with no soft spots, and fresh sage leaves, ideally plucked from my little herb garden or the farmer’s market. A good quality pasta helps carry the flavors, and I often use a sturdy shape like rigatoni or penne to catch the sauce. Feel free to swap in gluten-free pasta or a dairy-free butter alternative to suit your needs.
- 1 medium butternut squash (about 2 pounds), peeled and diced into 1-inch cubes
- 3 tablespoons unsalted butter (or dairy-free alternative)
- 12 fresh sage leaves
- 3 cloves garlic, minced
- 12 ounces rigatoni or penne pasta
- 1/2 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer and roast for 25-30 minutes, turning halfway through, until golden and tender.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and fry them gently for 2-3 minutes until crisp and fragrant. Remove the leaves and set aside on paper towels to drain.
- Add the remaining 1 tablespoon olive oil to the skillet along with the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until aromatic but not browned.
- Stir in the roasted butternut squash and gently mash some pieces with the back of a spoon to create a creamy texture. Add half the reserved pasta water to loosen the mixture.
- Add the drained pasta to the skillet and toss well to coat. If needed, add more pasta water a little at a time to reach your desired sauce consistency.
- Turn off the heat and stir in grated Parmesan cheese (or nutritional yeast). Season with additional salt and pepper to taste.
- Serve immediately, topped with the crispy sage leaves for a beautiful crunch and extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
