⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium Butternut squash
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh sage leaves
• 8 ounces Pasta (your choice)
• 1/4 cup Parmesan cheese (optional)

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for that perfectly roasted butternut squash. Don't skip this step!
2. Halve the butternut squash lengthwise. Use a good, sharp chef's knife for this; trust me, it makes all the difference. Scoop out the seeds and stringy bits using a spoon. I sometimes like to roast the seeds separately for a tasty snack later...if any are left!
3. Place the butternut squash halves cut-side down on a large roasting pan. Drizzle generously with olive oil (about 2 tablespoons), sprinkle with salt and pepper to taste. Roast for about 40-50 minutes, or until easily pierced with a fork.
4. While the squash is roasting, bring a large pot of salted water to a boil. Once boiling add your pasta and cook according to package directions. Make sure to reserve about 1 cup of the starchy pasta water before draining.
5. Once the squash is cooked, let it cool slightly. Then, scrape the flesh from the skin into a large bowl. It should be soft and tender.
6. Roughly chop the fresh sage leaves. I usually aim for about 1/4 cup but feel free to add more if you're a sage fanatic like me.
7. In a large pot or pan, combine the roasted butternut squash, cooked pasta, half of the reserved pasta water, and the chopped sage. Stir to combine; the pasta water helps create a creamy sauce. If you find the sauce is a bit too thick, add a little more pasta water, a tablespoon at a time.
8. Taste and adjust seasoning, adding more salt, pepper, or even a touch of nutmeg if you're feeling adventurous. I sometimes like to add a squeeze of lemon juice for brightness.
9. Serve immediately, and if you're feeling fancy, garnish with extra sage leaves or a sprinkle of Parmesan cheese. But really, this dish is amazing all on its own!

📝 Notes

• Make sure the squash is tender enough to easily pierce with a fork. Don’t overcook the pasta; you want it to be al dente.
• For extra flavor, try adding a pinch of nutmeg or a squeeze of lemon juice.
• Feel free to add other vegetables, such as roasted carrots or mushrooms to this dish for an even more hearty meal