Best 12 Pasta With Roasted Butternut Squash And Sage Recipes

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Pasta with roasted butternut squash and sage is a delightfully savory and comforting dish that combines the sweetness of roasted butternut squash with the earthy flavors of sage and Parmesan cheese. The roasted butternut squash adds a vibrant orange hue and a creamy, slightly nutty flavor to the dish, while the sage and Parmesan lend a savory and aromatic touch. This pasta is not only visually appealing but also incredibly flavorful, making it a perfect choice for a cozy fall or winter meal.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH BUTTERNUT SQUASH AND SAGE



Pasta With Butternut Squash and Sage image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 45m

Yield Four servings

Number Of Ingredients 9

2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes
1 pound bow-tie pasta
4 teaspoons melted unsalted butter
1/2 cup chicken broth, homemade or low-sodium canned
2 tablespoons, plus 2 teaspoons, chopped fresh sage
2 1/2 teaspoons salt
1 teaspoon freshly ground pepper, plus more to taste
3 tablespoons freshly grated Parmesan cheese
1/2 cup dry bread crumbs

Steps:

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
  • Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 4 grams, Carbohydrate 128 grams, Fat 10 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 993 milligrams, Sugar 10 grams, TransFat 0 grams

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Make and share this Pasta with Roasted Butternut Squash and Sage recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pasta (fusilli, penne or your favorite pasta)
1 large butternut squash
2 tablespoons chopped fresh sage
1/2 cup breadcrumbs
garlic (optional)
2 tablespoons parmesan cheese
olive oil
salt and pepper

Steps:

  • Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
  • Place on a greased baking sheet.
  • Heat the oven to 350°, and roast the squash until soft.
  • Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
  • Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
  • Let cool.
  • In a hot skillet, toast the breadcrumbs.
  • (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.
  • Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
  • Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
  • (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.

Nutrition Facts : Calories 643.4, Fat 3.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 156.5, Carbohydrate 135.3, Fiber 11.5, Sugar 10.4, Protein 21.1

BUTTERNUT SQUASH WITH PASTA AND SAGE RECIPE



Butternut Squash With Pasta and Sage Recipe image

This is a delicious pasta dish is made with butternut squash, browned butter, sage leaves, and Parmesan cheese. It is a fall favorite.

Provided by Diana Rattray

Categories     Dinner     Pasta

Time 1h30m

Yield 4

Number Of Ingredients 10

1 medium butternut squash, about 2 pounds
1 large sweet onion (coarsely chopped)
1 scant teaspoon kosher salt , plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
3 to 4 tablespoons extra-virgin olive oil
8 ounces rombi, farfalle, or other pasta
1/4 cup (1/2 stick) unsalted butter
2 dozen fresh sage leaves
2 medium cloves garlic (minced)
1/2 cup shredded Parmesan, plus more for garnish

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 375 F. Peel and halve the squash, scoop out the seeds, and cut into 1/2- to 1-inch cubes.
  • Combine the squash, onion, 1 teaspoon salt, pepper, and oil on a large rimmed sheet pan. Toss to coat. Spread evenly on the pan. Roast until tender and brown in places, turning about halfway through roasting time, 40 to 45 minutes total.
  • Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.
  • In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.
  • Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.
  • Add the pasta and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.
  • Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.

Nutrition Facts : Calories 756 kcal, Carbohydrate 51 g, Cholesterol 129 mg, Fiber 9 g, Protein 11 g, SaturatedFat 32 g, Sodium 1137 mg, Sugar 10 g, Fat 60 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE



Penne with Roasted Butternut Squash, Pancetta, and Sage image

This simple, hearty pasta recipe is courtesy of Scott Conant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped
2 shallots, thinly sliced crosswise
1/4 teaspoon crushed red pepper, flakes
10 fresh sage leaves, coarsely chopped or torn
1/2 cup finely grated pecorino Romano cheese, plus more for serving
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
  • Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
  • Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE



Roasted Butternut Squash Pasta with Bacon and Crispy Sage image

This pasta is like a fall-inspired carbonara but without the egg base. Instead the dish gets richness from goat cheese and a touch of cream. Sweet roasted butternut squash, fried sage leaves and crisp bacon round out this decadent, creamy pasta.

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

5 cups diced peeled and seeded butternut squash
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
9 slices thick-cut bacon, cut into 1/2-inch-long strips
1 pound linguine
1/2 cup sage leaves
2 garlic cloves, grated or minced
8 ounces soft goat cheese, at room temperature
1/2 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for garnish
1 tablespoon Dijon mustard
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
  • Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
  • Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
  • Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
  • Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
  • Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
  • Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.

BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY



Butternut Squash Alfredo With Crispy Pancetta And Sage Recipe by Tasty image

This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 12

kosher salt, to taste
1 tablespoon olive oil, plus more as needed
4 oz pancetta, diced
12 fresh sage leaves
1 shallot, thinly sliced
3 cloves garlic, smashed
¼ cup dry white wine
10 oz frozen butternut squash
1 cup chicken stock
¼ cup heavy cream
8 oz dried pappardelle noodles
½ cup grated parmesan cheese, plus more for serving

Steps:

  • Bring a large pot of salted water to boil.
  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
  • Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
  • Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
  • Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
  • Cook the pasta according to the package instructions until al dente.
  • Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
  • Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
  • Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
  • Enjoy!

Nutrition Facts : Calories 1441 calories, Carbohydrate 137 grams, Fat 85 grams, Fiber 6 grams, Protein 31 grams, Sugar 13 grams

ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY



Roasted Butternut Squash Pasta Recipe by Tasty image

Here's what you need: butternut squash, white onion, olive oil, salt, pepper, nutmeg, vegetable broth, almond milk, garlic, red pepper flakes, dried sage, broccoli, whole wheat pasta, grated parmesan cheese

Provided by Spencer Kombol

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 butternut squash, peeled and cubed
½ white onion, chopped roughly
olive oil, to taste
salt, to taste
pepper, to taste
nutmeg, to taste
1 cup vegetable broth
1 cup almond milk
2 cloves garlic, minced
1 teaspoon red pepper flakes, optional
1 teaspoon dried sage
1 head broccoli, steamed
8 oz whole wheat pasta, cooked
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 400°F (200°C).
  • Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
  • Roast for 25-30 minutes, or until tender.
  • Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
  • In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
  • Add cooked pasta and steamed broccoli and stir to combine.
  • Top with Parmesan, and serve.
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams

ROASTED SQUASH AND CASHEW SAGE PASTA



Roasted Squash and Cashew Sage Pasta image

Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.

Provided by LauriePat

Categories     World Cuisine     European     Italian

Time 1h

Yield 4

Number Of Ingredients 10

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 large onion, coarsely chopped
1 cup whole cashews
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
¼ cup butter
12 fresh sage leaves, cut in half
2 cloves garlic, cut into slivers, or more to taste
8 ounces whole-wheat spaghetti
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer.
  • Bake in the preheated oven until squash is browned and tender, about 30 minutes.
  • Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 88.3 g, Cholesterol 39.3 mg, Fat 34.8 g, Fiber 14 g, Protein 20.6 g, SaturatedFat 12.8 g, Sodium 509.2 mg, Sugar 11.1 g

PASTA WITH BUTTERNUT SQUASH AND SAGE



Pasta with Butternut Squash and Sage image

For a savory addition, toss a little sautéed pancetta or bacon into this pasta.

Categories     Herb     Pasta     Vegetable     Squash     Butternut Squash     Fall     Winter     Sage     Simmer     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons olive oil
1-pound butternut squash, peeled and cut into 2-inch pieces
3/4 cup water
1 teaspoon chopped fresh sage
1 pound gemelli or penne rigate pasta
2 tablespoons chopped fresh flat-leaf parsley
1 cup freshly grated parmesan plus additional for sprinkling
2 tablespoons unsalted butter (optional)

Steps:

  • Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
  • Serve sprinkled with additional parmesan.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

Tips:

  • Butternut squash should be firm and have a deep orange color. Avoid any squash that has soft spots or bruises.
  • To easily peel and cube butternut squash, first cut it in half lengthwise. Then, use a spoon to scoop out the seeds and stringy pulp. Cut the squash into 1-inch cubes.
  • Toss the butternut squash cubes with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize in the oven.
  • Roast the butternut squash at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until tender. You can also roast the squash at a lower temperature (350 degrees Fahrenheit) for about 30 minutes.
  • Fresh sage is the best choice for this recipe, but you can use dried sage if you don't have any fresh leaves. If using dried sage, use about 1/2 teaspoon.
  • You can use any type of pasta for this recipe, but short pasta shapes like penne or fusilli work best. You can also use whole wheat pasta if you prefer.
  • To make the sauce, simply heat some butter in a pan and then add the roasted butternut squash, sage, and heavy cream. Season with salt and pepper to taste.
  • If you don't have any heavy cream, you can use milk instead. However, the sauce will be thinner.
  • Garnish the pasta with grated Parmesan cheese and chopped fresh parsley before serving.

Conclusion:

This pasta dish is a delicious and easy way to enjoy butternut squash. The roasted squash is sweet and caramelized, and the sage adds a savory flavor. The creamy sauce is the perfect finishing touch. This dish is sure to be a hit with your family and friends.

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