Ingredients
Scale
- 12 ounces pasta (such as fettuccine or penne)
- 1 medium butternut squash, peeled and diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it out in a single layer.
- Roast the butternut squash in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet over medium heat, add the remaining tablespoon of olive oil and the chopped sage. Sauté for 1-2 minutes until fragrant.
- Add the roasted butternut squash to the skillet, followed by the heavy cream and nutmeg. Stir to combine and bring to a simmer.
- Mix in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Combine the cooked pasta with the sauce, tossing to coat evenly. Adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with fresh sage leaves and additional Parmesan if desired.
Notes
- For a vegan option, substitute heavy cream with coconut cream and the Parmesan with a nutritional yeast blend.
- You can add toasted walnuts for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 grams
- Sodium: 350 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 60 milligrams