Butternut Squash and Sage Pasta
This recipe is a delicious and hearty pasta dish that combines roasted butternut squash, fresh sage, and toasted pine nuts with orecchiette pasta. It's a perfect fall meal that's easy to make and packed with flavor.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tbsp tablespoons olive oil
- 1 tsp teaspoon salt
- 1/2 tsp teaspoon black pepper
- 1/4 tsp nutmeg
- 1/4 cup fresh sage leaves chopped
- 1 pound orecchiette pasta
- 1/2 cup pine nuts toasted
- Parmesan cheese grated (optional)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the butternut squash with olive oil, salt, pepper, and nutmeg until evenly coated.
- Spread the squash out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- While the squash is roasting, cook the orecchiette pasta according to package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped sage leaves and cook for 1-2 minutes, or until fragrant.
- Add the roasted butternut squash to the skillet and toss to combine with the sage.
- Add the cooked pasta to the skillet and toss to combine with the squash and sage.
- If the pasta seems dry, add some of the reserved pasta cooking water to loosen it up.
- Serve the pasta hot, topped with toasted pine nuts and grated Parmesan cheese (if desired). Enjoy!