Ingredients
Scale
- 1 pound (450g) of Fettuccine or Penne pasta
- 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
- 1/4 cup fresh sage leaves, roughly chopped or left whole
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the diced butternut squash with the olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, or until the squash is tender and slightly caramelized.
- Step 2: While the squash roasts, cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water; then drain the pasta and set aside.
- Step 3: In a large skillet or Dutch oven, melt the butter over medium heat. Add the fresh sage leaves and garlic, cooking for 2–3 minutes until the sage is crispy and the garlic is fragrant (be careful not to burn the garlic).
- Step 4: Add the roasted butternut squash and the vegetable broth to the skillet. Gently stir, then use the back of a spoon or fork to lightly mash about one-third of the squash cubes against the side of the pan to create a slightly creamy texture for the sauce.
- Step 5: Toss the drained pasta into the skillet with the squash and sage sauce. Add the grated Parmesan cheese and 1/2 cup of the reserved pasta water. Toss continually for 1–2 minutes, adding more pasta water as needed until the sauce coats the pasta beautifully and achieves your desired creaminess. Serve immediately with extra Parmesan.
Notes
- Store leftovers in an airtight container for up to 3 days, adding a splash of milk or broth before sealing to prevent the pasta from absorbing all the moisture as it cools.
- To reheat, gently warm the pasta in a skillet over low heat, splashing in a tablespoon or two of water or broth to revive the creamy sauce consistency without drying out the noodles.
- For added texture and warmth, finish the dish with a sprinkle of toasted pecans or walnuts, or a drizzle of high-quality balsamic glaze before serving.
- When cooking the sage, allow the butter to brown slightly (Buerre Noisette) alongside the leaves for a deeper, nutty autumnal flavor that truly complements the squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American