Enjoy the smooth, creamy texture of this roasted butternut squash pasta with the earthy taste of sage. This dish is perfect for a cozy night in because it has soft roasted squash, fragrant sage, and a creamy sauce.
Ingredients: 1 butternut squash, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces pasta of your choice. 2 tablespoons butter. 2 cloves garlic, minced. 1/4 cup fresh sage leaves, chopped. 1 cup heavy cream. 1/2 cup grated Parmesan cheese.
Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, mix cubes of butternut squash with salt, pepper, and olive oil. Roast in an oven that has already been heated for 25 to 30 minutes, or until soft and lightly browned. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Chop the sage and add it to the pan. Saut for about one minute, until the sage and garlic smell good. Use a fork or potato masher to mash the roasted butternut squash that you've added to the pan. Add the heavy cream and let it cook for 5 minutes, until it gets a little thicker. Mix in the grated Parmesan cheese until it melts and becomes creamy. Toss the cooked pasta in the pan with the sauce until it's all covered. If you think it needs it, add more salt and pepper. If you want, you can serve it hot with extra sage leaves and Parmesan cheese on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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