Squash Sage Pasta Recipe

Butternut squash: A sweet and nutty winter squash that becomes tender and caramelized when roasted.

Olive oil: Used for roasting the squash and frying the sage, adding richness and flavor.

Pasta: Choose your favorite type, such as penne or fettuccine, to serve as the base of the dish.

Fresh sage: Provides a fragrant, earthy flavor when fried to a crispy texture.

Parmesan cheese: Adds a savory, umami-rich element that complements the sweetness of the squash.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a hint of spice and depth to the dish.

When roasting the butternut squash, ensure the cubes are spread out evenly on the baking sheet. This allows for even cooking and caramelization, enhancing the natural sweetness of the squash. If the pieces are too close together, they will steam instead of roast, resulting in a less flavorful dish. Additionally, when frying the sage leaves, make sure the oil is hot enough to achieve a crispy texture without burning them. This will add a delightful crunch and aromatic flavor to your pasta.

• butternut squash - Substitute with pumpkin: Pumpkin has a similar texture and sweetness, making it a great alternative in squash sage pasta.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil in this recipe.

• pasta - Substitute with zucchini noodles: Zucchini noodles offer a low-carb alternative and add a fresh, light taste to the dish.

• fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities as it has a more concentrated flavor than fresh sage.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar hard texture and salty flavor, making it a good substitute for parmesan cheese.

• salt - Substitute with sea salt: Sea salt can be used in the same way as regular salt, providing a slightly different mineral taste.

• pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used in place of black pepper for a subtle heat.

• Allow the pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.

• Transfer the pasta to an airtight container. If you have multiple servings, consider using separate containers to maintain freshness.

• Store the pasta in the refrigerator for up to 3-4 days. The flavors of the butternut squash and sage will continue to meld, enhancing the dish over time.

• For freezing, place the cooled pasta in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The pasta can be frozen for up to 2 months.

• When ready to enjoy, thaw the pasta in the refrigerator overnight. This gradual thawing helps retain the texture and flavor.

• Reheat the pasta gently on the stovetop over low heat, adding a splash of olive oil or a bit of water to loosen the sauce if needed.

• Alternatively, reheat in the microwave in short intervals, stirring in between to ensure even heating.

• For a fresh touch, consider adding a sprinkle of parmesan cheese and a few fresh sage leaves before serving.

• For a quick and easy method, use the microwave. Place the squash sage pasta in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and cover with a damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through, until warmed evenly.

• Opt for the stovetop for a more even reheating. Add a splash of olive oil or a bit of butter to a skillet over medium heat. Toss in the leftover pasta and stir occasionally until heated through, ensuring the parmesan cheese melts beautifully and the squash retains its tender texture.

• For a crispy twist, try the oven. Preheat to 350°F (175°C), spread the pasta in an oven-safe dish, and cover with foil. Bake for about 10-15 minutes. Remove the foil for the last few minutes to allow the top to crisp up slightly, enhancing the texture of the sage leaves.

• If you have an air fryer, it can be a game-changer. Set it to 350°F (175°C), place the pasta in a suitable container, and heat for about 5-7 minutes. This method will give the squash a delightful caramelized edge while keeping the pasta soft and flavorful.

• Oven: Used to roast the butternut squash until it becomes tender and flavorful.

• Baking sheet: Provides a flat surface for spreading the cubed squash evenly for roasting.

• Skillet: Essential for frying the sage leaves to a crispy texture and for combining the pasta and squash.

• Pot: Necessary for boiling the pasta according to package instructions.

• Colander: Utilized to drain the cooked pasta after boiling.

• Knife: Used for peeling and cubing the butternut squash.

• Cutting board: Provides a stable surface for safely cutting the squash.

• Measuring spoons: Ensures accurate measurement of olive oil for roasting and frying.

• Spatula: Handy for tossing the pasta and squash together with the parmesan cheese.

• Grater: Used to grate the parmesan cheese for the dish.

Roast in advance: Prepare the butternut squash ahead of time by roasting it the day before. Store it in the fridge and reheat when ready to use.

Use pre-cut squash: Save time by purchasing pre-peeled and cubed butternut squash from the store.

Cook pasta simultaneously: While the squash is roasting, cook the pasta to streamline the process.

Crisp sage quickly: Fry the sage leaves in the microwave by placing them between paper towels and heating for 30 seconds.

Grate cheese in bulk: Grate extra parmesan cheese and store it for future recipes to save time later.