Pasta with Roasted Butternut Squash and Sage

Total Time
45mins
Prep 15 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
  2. Place on a greased baking sheet.
  3. Heat the oven to 350°, and roast the squash until soft.
  4. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
  5. Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
  6. Let cool.
  7. In a hot skillet, toast the breadcrumbs.
  8. (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
  9. Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
  10. Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
  11. (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.

Reviews

(3)
Most Helpful

Easy peasy. Love the sage in this. I added the optional garlic to the breadcrumbs and reserved 1/2 cup of the cooking water, which was needed in the end. Keeper for sure. :)

Lori Mama October 25, 2014

I've made a recipe similar to this (but the squash was pureed with some cream) and the taste is really wonderful. Try this!

yogiclarebear October 18, 2007

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