There’s something deeply comforting about the combination of butternut squash and pasta, especially as the crisp fall air begins to settle in. This Baked Butternut Squash and Sage Pasta is more than just a dish—it’s an experience. It symbolizes family gatherings, creativity in the kitchen, and the warm, inviting spirit of the season. Dive into this creamy, savory pasta that’s not only a feast for the taste buds but also a joy to make with loved ones.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 6
  • Skill Level: Intermediate

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 pound penne pasta
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup breadcrumbs
  • 2 tablespoons chopped parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the cubed butternut squash on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
  3. Roast the butternut squash in the preheated oven for 25-30 minutes, until tender and slightly caramelized. Set aside.
  4. While the squash is roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.
  5. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent and fragrant, about 5 minutes.
  6. Stir in the heavy cream and bring to a gentle simmer. Gradually add the Parmesan and mozzarella cheeses, stirring until melted and the sauce is smooth.
  7. Add the roasted butternut squash, sage, and nutmeg to the sauce. Stir to combine.
  8. Combine the cooked pasta with the squash and sauce mixture, ensuring the pasta is well coated.
  9. Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
  10. Bake in the preheated oven at 375°F (190°C) for about 15-20 minutes, until the top is golden and crispy.
  11. Garnish with fresh parsley before serving.

Helpful Tips

For a vegan variation, you can substitute the dairy products with plant-based alternatives like almond milk and vegan cheese. Add a pinch of chili flakes for a hint of spice. This dish pairs wonderfully with a green salad and a glass of chilled white wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the breadcrumbs crispy.

Conclusion

We hope you enjoy this Baked Butternut Squash and Sage Pasta as much as we do. Don’t forget to share your culinary creations with us using #ZynahzRecipes or by tagging Zynahz on Instagram. Visit our website at Zynahz to leave feedback, and subscribe to our newsletter for more delicious recipes and updates. Follow Zynahz on social media for daily inspiration and cooking tips.

Categorized in:

Baking Recipes, Uncategorized,

Last Update: November 28, 2024